A scrumptious ‘cake-mix-easy’, fix-it-upand call it homemade Bundt cake with ribbons of raspberry jamand chocolate baked throughout the cake and glazed with a butteredrum icing.
Recipe: Royal Raspberry RumCake
1 cup pecans 1 (18.25-ounce) package yellow cake mix 1 (4-ounce) package instant vanilla pudding mix 4 large eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup dark rum 1 (12-ounce) package semi-sweet chocolate morsels, melted 1 cup raspberry jam, warmed to room temperatureButtered Rum Icing:1/4 cup plus 2 tablespoons butter 3/4 cup granulated sugar 3 tablespoon water3 tablespoons rum
Preheat oven to 325°F (160°C).Sprinkle one cup pecans over bottom of a greased and floured10-inch tube or 12-cup Bundt pan. Set aside.
In large mixing bowl, combine cake mixwith instant pudding, eggs, cold water, oil and 1/2 cup darkrum, mixing well.
Pour 1/3 cake batter over pecans. Drizzlemelted chocolate evenly over batter in pan.
Pour another 1/3 of cake batter over meltedchocolate.
Spoon raspberry jam evenly over batter.
Pour remaining batter on top of jam.
Bake for 1 hour or until tested done whenwooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.
While cake is still warm, prick top ofcake with the tines of a long fork and drizzle and smooth glazeover top and sides of cake.
Make glaze by melting butter in saucepan.Stir in water and sugar. Boil 3 minutes, stirring constantly.Remove from heat. Stir in rum.
Makes 12 to 15 servings.
Cake Anniversary VideoIf the Royal Raspberry RumCake recipe was useful and interesting, you can share it with your friends or leave a comment.