Joy of Jamann
Chef HiHo's Galley Delights

s Caribbean Rum Cake   

After a great meal there's nothing better to satisfy your dessert cravings than with this Caribbean delight.

Yields: 12 Servings


1 cup chopped pecans
1 18 1/2ounce yellow cake mix
1 3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Pusser's rum 

Cake glaze:
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Pusser's rum

Grease and flour tube pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour into pan over nuts.
Bake at 375 for 1 hour.

Cake glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum.

When cake is done, invert onto serving plate. Prick deep holes into cake from nut side. Spoon glaze on cake. Brush glaze into holes and over sides. Do while cake is still warm!

Note: If you want the glaze to be weaker in regards to alcohol taste, continue cooking the glaze after the rum is added to cook off the alcohol.