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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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.
Yields
6 Servings
Leave a Reply