Rum Cake

The Record’s “Recipe of the Week”: Rum Cake by Allene Roach

CAKE:
• 1 yellow cake mix
• 1 regular pkg. instant vanilla pudding
• 1/3 cup white rum
• 2/3 cup water
• 1/3 cup oil
• 4 eggs
GLAZE:
• 2 cups sugar
• 1-1/2 T. rum
• 2 T. water
• 1-1/2 tsp. lemon extract

1) For the cake: Combine all the cake ingredients. Oil a bundt cake pan. Pour the cake mixture into the prepared pan. Bake at 325° for 1 hour. Take the cake out of the pan immediately after removing from the oven.

2) For the glaze: Combine all glaze ingredients. Heat on stovetop until the sugar dissolves. DO NOT BOIL. Brush on the cake as soon as it comes out of the oven.