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Rum Raisin Glazed Bundt Cake


Serves: 12

Prep Time: 15 minutes

Cooking Time: 1 hour

Difficulty: Easy

Comments

This is a recipe my sister in law, Felicia, gave me years ago. We always love making it during the holidays. Her version doesn't have the glaze or the raisins, so they are both optional. You will need a Bundt pan for this cake.

Ingredients

1 package cake mix, yellow

1 small package pudding, dry , French vanilla, instant, 3.4 ounce box

1/2 cup rum, dark

1/2 cup canola oil or vegetable oil

4 egg(s), large

1 cup nuts, pecans, chopped

1 cup sugar

1/4 cup rum, dark

1/2 cup butter

1/4 cup powdered sugar

1 teaspoon milk, 1% fat

2 tablespoons raisins, optional

Preparation

Preheat oven to 350 degrees. Place a half cup of water into a large mixing bowl. Add eggs and oil and whisk together. Add cake mix, pudding mix and one half cup of rum and beat well. Prepare a Bundt pan with butter. Chop pecans and sprinkle half of the pecans on the bottom of the Bundt pan and pour the rest into the batter along with the raisins and stir. Or, you can reserve half of the nuts for the pecan topping as shown in photo. Pour batter over nuts and bake at 350 degrees for 1 hour, until a toothpick comes out clean. To make the sauce: Place a half cup of water, 1 cup of sugar, and one quarter cup of rum in a small sauce pan. Bring to a boil over medium high heat. Pour rum sauce over the cake while warm and still in the pan. Let sit for one hour. Turn cake over onto a plate. For the glaze: Mix powdered sugar and milk in a small bowl. Drizzle over cake in thin streams. Optional Pecan Crusted Topping as shown: Instead of stirring half of the nuts into the batter, reserve and mix with a half cup of powdered sugar and about 2 teaspoons of milk. Mix well and arrange over top of cake.

Nutrition

Per Serving About:: 560 calories, 30 g fat, 7 g saturated fat, 0 g trans fat, 5 g protein, 62 g carbohydrates, 1 g dietary fiber, 420 mg sodium


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