rge mixing bowl, combine basic cake mix ingredients.
On low
nto prepared pan.
Bake for 60 to 70 minutes or
Double Vanilla Pound Cake Instructions: Preheat oven to 350
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
kewer to prepare the cake for the rum glaze.
Rum Glaze: In a saucepan, melt
0\u00b0F.
Make the glaze and pineapples:
In
dd the cake mix, pudding mix, water, vegetable oil, and rum. Beat
TO MAKE THE GLAZE.
Combine the butter,
tir the 1/2 cup rum to this mixture until incorporated
t dry and fold into cake mixture.
Butter and
oil, eggs, orange zest, and rum.
Make a well in
Stir in the vanilla and rum extracts. Pour batter into prepared
Cake Preparation:.
Position rack in
mbine chocolate mixture with remaining cake ingredients; blend well.
ime juice, lime zest, the rum and vanilla extracts. Mix well
pray.
To make the cake:
Sift together the flour
Preheat oven to 325.
Cake:.
Grease heavily & flower 10\" tube or 12 cup bundt pan.
Sprinkle chopped nuts over the bottom of pan.
Mix all ingredients together.
Pour batter over nuts.
Bake for 1 hour.
Cool.
Invert on serving plate.
Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
Glaze:.
Melt butter in sauce pan.
Stir in water & sugar.
Boil for 5 minutes stirring constantly.
Remove from heat.
Stir in Rum.
CAKE: Preheat oven to 325\u00b0F
o prepared pan and bake for 30 mins, or until a
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.