The truth is, Christmas can’t come to Frugal Frannie’s house without Rum Cake. It’s a holiday tradition for as long as I’ve been alive. My mother has been famous all over the region for her Rum Cakes….but with her permission I’m sharing her recipe with you, my lovely readers.
- 1/2 c Chopped Pecans
- 1pkg Vanilla Instant Pudding
- 4 eggs
- 1/2 c Light Rum
- 1/2 c water
- 1/2c oil
- 1pkg Duncan Hines Butter Recipe Cake Mix
Grease and flour a bundt pan, Crumble nuts in the bottom of pan.
Place cake mix and pudding in mixing bowl add rum water and eggs and oil, mix for 2 mins. Pour batter in pan and bake at 325 for 45-50 mins (until done). Remove from pan and prepare Rum Glaze.
- 1 stick real butter
- 1/2 cup sugar
- 1/3 cup Rum
Place in sauce pan bring to boil for 2 mins, Pour over cake slowly just a few spoonfuls at a time allowing it to thorougly soak into the rum cake. (We poke tiny holes with toothpicks into our cake all over prior to glazing). Spoon it over until every bit of the glaze is used making sure there is a puddle in the center hole of the rum cake as well so that it will completely soak into the cake.