The New Way Cooking Recipe Rum Nut Cake Delicious

Without fail making ultimate Rum Nut Cake easy, fast, practical.

9 ingredients, 6 steps, cooking Rum Nut Cake

Good Afternoon mother, at this time you get make recipe Rum Nut Cake with 9 ingredients and 6 steps. Below this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Rum Nut Cake.

Ingredients all Rum Nut Cake

1. You need 1 cup : chopped pecans or Walnuts.
2. Prepare 1 package : (2-layer size) yellow cake mix.
3. It’s 1 pkg : (4-serving size) Jello Vanilla pudding or Butter pecan flavor instant pudding and pie filling.
4. It’s 4 : Eggs.
5. It’s 3/4 cup : water.
6. You need 1/4 cup : vegetable oil.
7. Prepare 2/3 cup : dark Rum.
8. It’s 1 cup : sugar.
9. It’s 1/2 cup : butter or margarine.

If all cooking materials Rum Nut Cake it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking Rum Nut Cake

1. Sprinkle nuts in bottom of greased and floured 10-inch tube or fluted tube pan.
   
2. Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/3 cup of Rum in a large bowl. With a electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed 4 minutes. Pour batter in to pan.
   
3. Bake in preheated 325°F oven for about 1 hour or until cake tester insert in center comes out clean and cake begins to pull away from the sides of pan. Do not underbake. Cool in pan on wire rack 15 minutes.
   
4. Meanwhile, combine sugar, butter and remaining 1/4 cup water in small saucepan. Cook and stir over medium high heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in remaining Rum and bring just to a boil.
   
5. Invert cake onto serving plate and prick with cake tester or wooden pick carefully spoon warm syrup over warm cake. Garnish with whipped topping and pecans, if desired.
   
6. Substitution: Use pudding-included cake mix, reducing water in batter to 1/4 cup.
   
7. Finish and Enjoy.

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