Rum Cake
類別: Dessert
食材
- 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)
營養
數值僅供參考，來自Open Food Facts食品數據庫的匹配。 每100克
- 474kcal卡路里
- 5.6g蛋白質
- 27.0g脂肪
- 48.0g碳水化合物
- 32.0g糖分
- 3.6g纖維
- 0.18g鹽分
步驟
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.
