Almond Rum Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 18-1/2 ounce box Cake mix, yellow
  • 1 cup Sugar
  • 1 3-1/2 ounce package Vanilla pudding mix, instant

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1/2 stick Butter

• Beer, Wine & Liquor

  • 1/2 cup Bacardi gold rum
  • 1/2 cup Golden rum

• Liquids

  • 3/4 cup Water

Found on wiveswithknives.net

Description

Ingredients

• ½ cup Bacardi Gold Rum
• 1 cup slivered almonds, or nuts of your choice
• 1 18-1/2 ounce box yellow cake mix
• 1 3-1/2 ounce package instant vanilla pudding mix
• 4 eggs
• ½ cup vegetable oil
• ½ cup cold water
• ½ cup Golden Rum
• ½ stick butter
• 1 cup sugar
• ¼ cup water

Directions

• Preheat oven to 325 degrees. Grease and line with parchment paper 4 3x 5-1/2 loaf pans. Sprinkle nuts over bottom of the pans. In a large mixing bowl combine cake mix, pudding mix, eggs, rum, oil and water. Beat on low till moistened and then on high speed for two minutes. Pour batter over nuts and bake for 25-30 minutes or until tester comes out clean.Spoon several tablespoons of glaze over the tops of the hot cakes. Cool 15 minutes, then invert onto a plate and brush the syrup on all sides of the cakes. Let cool completely.
• Melt butter in a small saucepan. Stir in sugar, water and rum. Boil for 6-8 minutes till thick and syrupy. Brush on cakes while hot.