Spiced Rum Cake with Butter Rum Glaze
Spice up your life for Valentines with this wickedly decadent confection. Enjoy with a slice with your sweetie. Like my friend Pat says, “For those who don’t drink, now you can eat it.” You're gonna kick your heels up and shout!
1 (18-1/2 ounce) package yellow cake mix
1 (3-1/2 ounce) package instant vanilla pudding
1/2 cup spiced rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans (toasted and soaked in rum)
Preheat oven to 325. Liberally spray a tube or Bundt pan with vegetable oil cooking spray.
Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
Add the eggs one at a time, beating well after each addition. Evenly distribute the pecans in the bottom of prepared Bundt pan. Pour the batter on top of the pecans. Bake 50-55 minutes until a knife inserted an inch from the center comes out clean. Do not remove the cake from pan.
Butter Rum Glaze
1 cup sugar
1/4 cup brown sugar
1/2 cup butter
1/3 cup spiced rum
1/4 cup water
In a small saucepan, bring the sugar, butter, and water to a boil and cook for 3 minutes. Add the rum.
With a fork, make holes in the top of the cake. Drizzle on the cooled cake. Let glaze drip down the sides of cake. Allow glaze to cool and then add more of the cooled glaze which will be a little thicker.