BAPTIST RUM CAKE

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BAPTIST RUM CAKE (very popular recipe from the 1970's)

On a funny note: Many Baptist church ladies have disguised themselves to go into a liquor store so they can get the Rum for this cake!! Probably their only time in one!
6-8 pecans, divided into halves
18 ounce package of yellow cake mix with pudding in the mix
1/2 cup rum, light or dark (I use Coconut Rum)
1/2 cup cold water
1/2 cup vegetable oil
4 eggs
Use a Bundt pan, Even if non-stick, spray bottom and sides with Baker's Joy (with flour). or any coking spray.
Arrange the pecan halfs in the bottom. ( i use chopped pecan pieces)
Put the cake mix in a large mixing bowl, add the rum, water, oil and eggs.
Mix with an electric mixer for 2 minutes. Pour batter into pan(s) and bake at 325 degrees for 50 minutes; cake is done when an inserted tootpick comes out clean.
HOT RUM GLAZE
1 cup sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup cold water
Immediately after the cake comes out of the oven, place the ingredients in a medium-size saucepan and bring to a boil, stirring constantly to keep from sticking.
Let it boil for 2 minutes, continuing to stir constantly.
THIS IS THE IMPORTANT PART:
With hot cake still in pan(s), use a large spoon or small ladle to pour the glaze over the cake so its runs over the top and down the sides. The space on the sides will fill up, but the glaze will soon be absorbed into the cake. Leave cake in pan for another 30 minutes. Turn upside down onto a serving plate., tapping on the bottom if cake does not fall out immediately.
* Original recipe is from Rose Barham, Tennessee.
Tip of the Day:
Here's a recipe that justifies the invention of the cake mix; once the rum sauce sinks in, it tastes very much like it was made from scratch. Though Rose Barhams's recipe calls for yellow cake mix, its just as good with chocolate or even chocolate marble, and divides nicely into two smaller 8-inch Bundt pans for smaller cakes.
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.
**Many of these cakes have been shipped to soldiers overseas, and they arrived just fine**

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