1 stick butter
1 cup sugar
½ cup rum
¼ cup water
For the Cake:
Preheat oven to 325. Spray fluted bundt pan with Baker’s Joy or Pam with flour. Mix all cake ingredients. Pour into pan. Bake 55 minutes. Cool in pan. Poke holes from top to bottom with long skewer (I use a kabob skewer). Pour over cake (still in pan) and let glaze soak into the cake, at least one hour.For the Glaze:
Melt butter, stir in sugar and water; bring to boil and stir for one minute or until sugar melts. Remove from heat. Stir in rum.
Makes one 10″ bundt pan or two 8″ pans (6-cup mold). If using two pans, evenly divide batter between two pans and decrease baking time to 45-48 minutes.
featured in Favorite Homemade Gifts