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Rum Nut Cake
Rum Nut Cake

Before you jump to Rum Nut Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can obtain results without needing to remove foods from your diet or make huge changes right away. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

As you can see, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to rum nut cake recipe. To cook rum nut cake you need 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rum Nut Cake:
  1. You need 1 cup chopped pecans or Walnuts
  2. Use 1 package (2-layer size) yellow cake mix
  3. Take 1 pkg (4-serving size) Jello Vanilla pudding or Butter pecan flavor instant pudding and pie filling
  4. Take 4 Eggs
  5. Take 3/4 cup water
  6. Take 1/4 cup vegetable oil
  7. Get 2/3 cup dark Rum
  8. Take 1 cup sugar
  9. Use 1/2 cup butter or margarine
Instructions to make Rum Nut Cake:
  1. Sprinkle nuts in bottom of greased and floured 10-inch tube or fluted tube pan.
  2. Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/3 cup of Rum in a large bowl. With a electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed 4 minutes. Pour batter in to pan.
  3. Bake in preheated 325°F oven for about 1 hour or until cake tester insert in center comes out clean and cake begins to pull away from the sides of pan. Do not underbake. Cool in pan on wire rack 15 minutes.
  4. Meanwhile, combine sugar, butter and remaining 1/4 cup water in small saucepan. Cook and stir over medium high heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in remaining Rum and bring just to a boil.
  5. Invert cake onto serving plate and prick with cake tester or wooden pick carefully spoon warm syrup over warm cake. Garnish with whipped topping and pecans, if desired.
  6. Substitution: Use pudding-included cake mix, reducing water in batter to 1/4 cup.

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