Adventures of the Heart
Mary Zalmanek
Desserts: Rum Cake

When I eliminated wheat from my diet, I thought my cake days were over.  Here's a recipe that works well with a gluten-free cake mix. 

 

Serves 10 

 

Cake:

1 cup chopped walnuts or pecans

1 package Duncan Hines Butter Recipe Golden Cake Mix

   (or 1 package Namaste Foods Vanilla Cake mix for a gluten-free cake)

1 small package vanilla instant pudding mix

1/2 cup Captain Morgan’s Spiced Rum

1/2 cup water

1/2 cup vegetable oil

4 eggs

 

Glaze:

1 cup sugar

1 stick butter

1/4 cup Captain Morgan’s Spiced Rum

1/4 cup water

 

Preheat oven to 325 degrees. 

 

Grease and flour Bundt pan.  Put chopped nuts in bottom of pan. 

 

Mix together cake mix, pudding mix, rum, water, oil and eggs.  Beat 3 minutes.   Pour cake batter carefully over nuts in Bundt pan.  Bake at 325 degrees for 50 to 60 minutes.

 

Combine glaze ingredients in medium saucepan and bring to boil.   Boil for 3 minutes.

 

Remove cake from oven.  Poke about a dozen 1-inch deep holes in the top of the cake with a chopstick.  The glaze will seep into the cake easier through holes.  While the cake is still hot and in the pan, pour glaze over the cake.  Cool for 30 minutes. Carefully remove cake from pan.