The best delicious Lemon Rumcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Rumcake recipe today!
Hello my friends, this Lemon Rumcake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Rumcake is amazingly delicious, and addictive, everyone will be asking for more Lemon Rumcake.
What Makes This Lemon Rumcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Rumcake.
Ready to make this Lemon Rumcake Recipe? Let’s do it!
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–CAKE–
1/2 c Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 c Rum
1/2 c Water
1/2 c Oil
4 Eggs
-GLAZE-
1 c Sugar
1/4 lb Butter
1/4 c Lemon juice
Zest from one lemon
1/4 c Rum
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a
11″ diameter decorative jello ring mold). Put chopped nuts in the bottom of
the pan. Put cake and pudding mixes in a large mixing bowl and add the rum,
water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or
until a cake tester comes out clean.
When the cake is almost done, prepare the glaze by boiling and stirring the
sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from
heat, let cool slightly, and then stir in the rum.
Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in and
carefully turn cake out of pan when cool.
From
Yields
6 Servings
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