Yule Rum Cake
This recipe includes 1 cake, glaze
& chocolate topping.
1 yellow cake mix (preferably with
pudding in the mix)
3 large eggs
1/4 cup of oil
1/2 cup of dark rum (substitute 1/2
cup water & 2 tsp rum flavoring for non alcoholic cake)
Preheat oven to 375*F. Beat eggs,
stir in oil & rum. Add cake mix and beat till there are no lumps in the batter. Grease and flour a bunt pan
& pour mixture into pan. Bake one hour or until golden brown. Allow to cool and punch holes in top with a
fork. Top with glaze first then with chocolate. Add crushed pecans & halved cherries if desired.
1/2 cup butter or margerine.
1/2 cup sugar
1 cup dark rum. <add 2 tbsp of
rum flavoring to above mix for non-alcoholic)
Melt margerine in a sauce pan.
Add sugar and allow boil until thick. Add rum slowly and allow to boil for one min. Spoon over top of cake and allow
to sink into cake. You may not need to use all of the glaze.
4oz of semi sweet chocolate squares
or chocolate chips.
1 tbsp of margerine
a little water or rum if desired
(to thin mixture)
Add all ingredients to a small
sauce pan and allow to melt. Stir together. If chocolate is too thick, add a little more water. Spoon over cake until
top is completely covered. Sprinkle on pecans if desired and placed halved cherries every inch or so on top. Chill
cake and serve.
Submitted by Erin Peltz