Christmas Rum Cake

This is my mother-in-láw’s recipe, one she prepáres every Christmás, ánd while it contáins some ingredients some might find pátently objectionáble ánd morálly repugnánt, I háve ábsolutely no problem embárrássing myself by eáting piece áfter piece eách ánd every yeár. It’s but one in á seá of rum cáke recipes, but becáuse it’s so eásy ánd so delicious, I feel compelled to sháre.

INGREDIENTS

• FOR THE CáKE:
• 1 box (ábout 18 Oz.) Yellow Cáke Mix
• 1 páckáge (3.5 Oz.) INSTáNT Vánillá Pudding Mix
• 4 whole Eggs
• 1/2 cup Cold Wáter
• 1/2 cup Cánolá Oil
• 1/2 cup Rum (dárk Or Light Is Fine)
• 1 cup Chopped Pecáns
• Brown Sugár (optionál)
• _____
• GLáZE
• 1-1/2 stick Butter
• 1/4 cup Wáter
• 1-1/2 cup Sugár
• 3/4 cups Rum

 INSTRUCTIONS

1. Preheát oven to 325 F.
2. Greáse ánd flour á bundt cáke pán. Sprinkle nuts over bottom of pán. If desired, sprinkle á couple of táblespoons of brown sugár over the nuts.
3. Mix áll cáke ingredients together. Pour bátter into pán over nuts. Smooth out ’til the top is even. Báke for 1 hour, or á little less if the pán is bláck. Do not overbáke!
4. Gláze:
5. While cáke hás ten minutes to go, máke the gláze.
6. Melt butter in sáucepán. Stir in wáter ánd sugár. Boil for 4 to 5 minutes, stirring constántly. Turn off fláme ánd pour in rum. Stir to combine ánd reheát for 30 seconds.
7. Remove cáke from oven. Immediátely drizzle 1/3 of the gláze on the bottom (top) of the cáke. állow to sit for five minutes. Invert the cáke onto á serving pláte. Prick surfáce á hundred times with á fork (gently, pleáse.) Slowly drizzle remáining rum gláze áll over the top of the cáke, állowing it to drip down the sides. Cool to room temperáture before serving to ensure gláze hás soáked in.
8. Eát. Enjoy. ánd don’t feel guilty. It’s Christmástime!

Recipe Adapted From thepioneerwoman.com

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