Cookies, shmookies! During the holidays in Connie Schultz’s household, this Rum Cake reigns supreme. The recipe was given to her by a friend under one condition—that she tone down her cheery “Smurfette” disposition. Click here to read Connie’s essay, ‘The Cake That Stole Xmas’.
Connie Schultz's Christmas Rum Cake
- 1 cup chopped pecans or walnuts
- 1 standard-sized box yellow cake mix (with pudding in the mix)
- 3 eggs
- ½ cup cold water
- ½ cup rum
- ⅓ cup oil
- ¼ lb butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
To make the cake: Preheat oven to 325°F. Spread chopped nuts in the bottom of greased and floured bundt pan. Mix rest of ingredients together. Pour batter over nuts and bake for about 1 hour, or until an toothpick inserted into cake comes out clean. Cool, then invert on serving plate. Prick top with fork.
To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush onto rum cake.