Rum Cake

1. 1

   Preheat oven to 325.

2. 2

   Sprinkle nuts into a well greased and floured tube pan. Mix batter ingredients and pour over nuts. Bake 1 hour. Cool Prick holes into cake.

3. 3

   Make glaze: melt butter in a saucepan. STir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

4. 4

   LET COOL.

5. 5

   Pour glaze over cake. Let cake sit 15 minutes.

6. 6

   Invert cake onto serving plate.

No nutritional information available.

No additional tips available.