Banana Rum Cake
You might want to go outside while I eat this.
Ingredients for the Cake:
1 cup chopped pecans
1 package of yellow cake mix
1 (3.4 ounce) package instant banana cream pudding mix
½ cup water
½ cup vegetable oil
½ cup of banana flavored rum (I use Bacardi.)
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
Now for the glaze.
I actually cheated on this one the first time I made it. Mom had store bought icing and I just mixed a ¼ cup of rum with it. I made it this way for a baby shower and colored the icing blue. It was pretty cute. This last time I used the recipe it called for. To be honest, I think it would be fine without it, especially if you don’t want it to be too sweet.
Ingredients for the glaze:
½ cup of butter
¼ cup of water
1 cup of sugar
½ cup of banana rum
Directions for making the glaze:
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stir constantly. Remove from heat and stir in 1/2 cup rum.
I like to take a tooth pick and poke a few more holes in mine. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.