This is my favorite rum cake recipe adjusted for the Holidays. You can use any Moist Deluxe Cake Mix Flavor. Just adjust the pudding flavor to enhance the mix.
Cake:
- 1 cup pecans, chopped
- 1 pkg Moist Deluxe Spice Cake Mix
- 1 pkg butterscotch instant pudding
- 4 lrg eggs
- 1/2 cup heavy whipping cream
- 1/2 cup butter, melted
- 1/2 cup rum
Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/4 cup rum to desired taste
Fruit Preparation:
- 1/2 cup candied mixed fruit, finley chopped
- 1/4 cup rum
- Soak fruit in rum for 24 hours.
Optional:
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
Cake:
- Preheat oven to 325 degrees.
- Grease and flour 12 cup bundt pan.
- Sprinkle nuts on bottom of pan.
- Mix cake mix, eggs,heavy whipping cream, butter, finely chopped candied fruit with remaining rum plus 1/2 cup rum and pour over nuts.
- Bake 1 hour, cool.
- Invert onto serving plate and spoon glaze evenly over top and sides.
Glaze:
- Melt butter in sauce pan.
- Stir in 1/4 cup water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat, add rum.
- Spoon over cool cake.
