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Stawberry Rum Cake rec.food.baking/Barbara Jean Lull (1997)
1 pkg white 2 layer cake mix 1 (3 oz.) pkg. Strawberry gelatin (dry) 1/2 cup rum 1/2 cup oil 4 eggs 1 tsp. vanilla
Mix all together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake for 60 minutes at 350 degrees. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.
Topping: 1 pint stawberries, halved
Glaze: 1 1/2 cups sifted confectioners sugar juice from 1/2 lemon 1/4 cup rum
Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of a fork and slowly pour small amount of glaze on cake. Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once of refrigerate.
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