Ingredients:
1 Cup Chopped Walnuts (chop more finely than prepackaged bag will come)- 1 box – Yellow Cake Mix
- 1 package – Vanilla Instant Pudding Mix
- 4 eggs
- ½ Cup Dark Meyers Rum (Bacardi Golden can be substituted)
- ½ Cup of Canola Oil
- ½ Cup of COLD water
- ½ Stick of Butter
- ¼ Cup of Sugar
- ¼ Cup Water
- ½ Cup Meyers Rum
Preparation & Baking:
Preheat Oven to 325 degrees and then grease and flour a Bundt Pan. Sprinkle
the Chopped-up walnuts on the bottom of the Bundt Pan. Set the pan aside.
Mix together the cake mix and the pudding mix by placing in large mixing bowl
and stir around until it is one large “powder” bowl. Then add in the eggs, the
rum, oil, and water with a large stainless steel spoon. Then use the electric
mixer to beat the batter on low until it moistened. Switch to High on the
electric mixer for 2 minutes and return to low. Pour the well mixed batter into
the Bundt pan on top of the nuts already in the pan. Bake for 45 minutes to an
hour. When the cake has cooled for over 15 minutes – then invert it and place
it on your serving plate.
While Cake is baking…Melt one half stick of butter in sauce pan. Then stir in
the sugar, water, and rum. Stir mixture well and raise the temperature to high
and boil the mixture for 5 minutes – constantly stirring. Remove from Heat.
After the cake, has cooled for 15 minutes, prick the cake with a fork and then
spoon and brush the glaze all over the cake. Allow it to absorb in and repeat if
necessary.