Cookbook

Rum Bread

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By Kay Partain

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  • If you're looking for a dessert recipe, try Kay P.'s "Rum Bread".

Ingredients

  • 1 cup chopped walnuts
  • 1 - 18 1/2 oz. Pkg. Yellow cake mix
  • 1 - 3 3/4 oz. Pkg. Jell-O instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson oil
  • 1/2 cup bacardi dark rum (80 proof)
  • glaze:
  • 1/4 lb. Butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup bacardi dark rum
0 (Rated by 0 moms)
PREP TIME 25 Min READY IN 1 Hr 45 Min
COOK TIME 1 Hr SERVINGS 10
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Winter
COOKING METHOD Oven

Preparation

  1. Preheat oven to 325 *F.
  2. Grease and flour pans.
  3. Sprinkle nuts over bottom of pan.
  4. Mix all cake ingredients together.
  5. Pour batter over nuts.
  6. Bake 1 hour.
  7. Cool, invert on serving plate, prick top, drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is all gone.
  8. For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Rating

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