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Rum Cake I

"A moist nutty cake with the deep flavor of darkish rum."

Ingredients :

1 cup chopped walnuts
1 (18.25 ounce) package deal yellow cake blend
half of cup darkish rum
four eggs
half cup water
half cup vegetable oil
1 (3.5 ounce) package deal on the spot vanilla pudding mix
1/4 cup butter
1/2 cup white sugar
1/8 cup water
1/four cup darkish rum

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 stages F (a hundred sixty five ranges C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the lowest of the pan.
Mix together the yellow cake mix, half of cup dark rum, eggs, half of cup bloodless water, cooking oil and instantaneous vanilla pudding. Pour batter over nuts.
Bake at 325 tiers F (one hundred sixty five tiers C) for 1 hour. Cool, invert on a serving plate and prick the pinnacle.
To Make Glaze: Melt the butter in a saucepan. Stir in 1/eight cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from warmness and stir in rum. Drizzle and easy glaze frivolously over the pinnacle and facets of cake. Enjoy!

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it evenly, and make easy-up simpler.

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