Arrrrrgh!! Why is the Rum gone?

LOL!! The rum is all gone because I put it in the cake, Jack!!!



Jack Sparrow's Rum Soaked Cake

Ingredients

1 box butter pecan cake mix
1 package (4 serving) instant vanilla pudding
4 eggs well beaten
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (I used Meyers)
1/2 cup chopped pecans or walnuts

Method

1) Heat oven to 350 degrees F. Grease bundt pan with pam spray or butter. Sprinkle nuts on bottom of pan evenly.
2) In large bowl mix all ingredients with an electric mixer until well combined. Scrape bowl occasionally. Pour into prepared pan.
3) Bake for 38-40 minutes (I did for 38 minutes-this kept it very moist on the inside and outside). Cool for 5-10 minutes in pan.

For Rum Soaking Glaze:

Ingredients

3/4 cup butter
1/4 cup of water
1/3 cup sugar
1/2 cup dark rum

Method

1) Melt butter over medium heat. Stir in sugar and water, bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Once cooled, poke top of cake (while still in bundt pan-so technically it will become the bottom) with fork or knife all over, 1/2 in from each other. Pour rum sauce slowly over top, allowing it to soak into cake. Let cake sit a couple more minutes before inverting onto serving plate.

I hope this recipe works well for you! Have a piratey day!