Recipe: Rum Cake

* Exported from MasterCook *
Rum Cake
Recipe By : Donald S. Strong, Austin "Texas Favorites" by HEB
Serving Size : 12 Preparation Time :0:00
Categories : Alcoholic American
Cakes Alchohol
Bundt
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 1/2 cups sugar
5 large eggs
3 cups flour
1/4 teaspoon baking soda
2/3 cup sour cream
1 teaspoon vanilla
1/2 cup dark rum
1/2 cup pecans -- chopped
GLAZE:
1/2 cup butter
1/2 cup water
1 teaspoon lemon juice
1/2 cup dark rum
Cream butter; gradually add sugar. Add eggs one at a time, beating well after each. Combine flour and soda; add alternately with sour cream to butter mixture. Stir in vanilla and rum. Spray 10-inch tube or bundt pan well with vegetable oil spray and sprinkle pecans evenly on bottom. Pour batter over pecans. Bake at 325-deg. F. in a preheated oven for 1 hour or until done. Cook in pan 10 minutes. Remove and place on serving plate. Prick top of cake with long fork. Drizzle glaze over cake while warm. Even better served the next day.
Glaze: Melt butter in saucepan; add rest of ingredients except rum. Boil 5 minutes, stirring constantly. Cool slightly; stir in rum. Drizzle over cake.
- - - - - - - - - - - - - - - - - -
NOTES : Variation: Omit butter, sugar, flour, soda, vanilla and sour cream. Use 1 box (18-1/2 ounces) yellow cake mix with pudding in the mix, 1/2 cup water, 1/3 cup oil, 1/2 cup rum and 3 eggs. Use 1 cup chopped pecans and bake for 1 hour. For glaze, omit lemon juice.