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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 yellow cake mix
half cup darkish rum
4 eggs
half of cup water
1/2 cup vegetable oil
1 (3.Five ounce) bundle immediately vanilla pudding blend
1/4 cup butter
half cup white sugar
1/eight cup water
1/four cup darkish rum

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 levels F (165 stages C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the lowest of the pan.
Mix collectively the yellow cake blend, half of cup dark rum, eggs, half of cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
Bake at 325 stages F (a hundred sixty five levels 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 1/8 cup water and sugar. Boil for 5 minutes, stirring continuously. Remove mixture from heat and stir in rum. Drizzle and clean glaze evenly over the top and aspects of cake. Enjoy!

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make smooth-up easier.

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