Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/2
-
4
-
1/2
-
-
1
-
1/2
-
1/4
-
1/4
-
-
-
Directions
Double Rum Cake, From the book, Paula Deen and Friends , This was an excellent recipe The Rum Syrup was almost too sweet so, I think I’ll try it with only half the sugar next time Also, although it was moist, I think undercooking it by about 5 or 10 minutes would make it ooey gooey moist I love pecans So, I double the portion of chopped pecans, it was awesome!!!
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Steps
|
1
Done
|
Preheat Oven to 325. |
|
2
Done
|
Liberally Spray a Non-Stick 2 Quart Bundt Pan With Vegetable Oil Cooking Spray. |
|
3
Done
|
Using an Electric Mixer at Low Speed, Blend the Cake Mix, Pudding Mix, Rum, Oil and 1/2 C Water. |
|
4
Done
|
Add the Eggs One at a Time, Beating Well After Each Addition. |
|
5
Done
|
Evenly Distribute the Pecans in the Bottom of Prepared Bundt Pan. |
|
6
Done
|
Pour the Batter on Top of the Pecans. |
|
7
Done
|
Bake 50-55 Minutes Until a Knife Inserted an Inch from the Center Comes Out Clean. |
|
8
Done
|
Do not Remove the Cake from Pan. |
|
9
Done
|
Make the Rum Syrup: |
|
10
Done
|
in a Small Saucepan, Bring the Sugar, Margarine, Rum and 1/4 C Water to a Boil and Cook For 3 Minutes. |
|
11
Done
|
With a Fork, Make Holes in the Top of the Cake. |
|
12
Done
|
Pour the Syrup Over the Cake and Let Sit For 30 Minutes While the Syrup Is Absorbed. |
|
13
Done
|
Invert the Pan Onto a Serving Plate. |
|
14
Done
|
Allow It to Sit For Several Minutes. |
|
15
Done
|
the Cake Will Loosen from the Pan. |
