Rum Cake
Categoría: Dessert
Ingredientes
- 1 c. pecans or walnuts, chopped
- 1 (18 1/2 oz.) pkg. yellow cake mix*
- 1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
- 1/2 c. cold water
- 4 eggs
- 1/2 c. Wesson oil
- 1/2 c. Bacardi dark rum (80 proof)
Advertisement
Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 474kcalCalorías
- 5.6gProteínas
- 27.0gGrasas
- 48.0gCarbohidratos
- 32.0gAzúcares
- 3.6gFibra
- 0.18gSal
Instrucciones
1. Preheat oven to 325°.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool. Invert on serving plate.
8. Prick top.
9. Spoon and brush glaze evenly over top and sides.
10. Allow cake to absorb glaze.
11. Repeat until glaze is used up.
Advertisement
