Friday, April 20, 2012

Poppy Seed Butter Rum Bundt Cake

1 yellow cake mix
1 large pkg instant vanilla pudding
1 T poppy seed
1 cup water with 1 T rum flavoring
½ cup veg oil
3 eggs
chopped pecans (optional)

½ lb butter
¼ cup water
1 cup sugar

Grease bundt cake.  Line with pecans if you want them.  Preheat oven to 350 degrees.  Mix together the cake mix, pudding, and poppy seed.  Add in water with rum flavoring and the veg oil and mix.  While the beaters are going, add the eggs, one at a time.  Beat well.  Bake in pan for 45 mins.  About 10 mins before the cake is due to come out of the oven, prepare the glaze.

Mix the butter, water, and sugar in a saucepan on the stove.  Boil the glaze and immediately use it.  Loosen the sides of the cake from the pan and leave the cake in the pan.  Pour the boiling glaze over the hot cake.  Be sure the glaze runs around the inside and through the center of the cake.  Let sit in pan for 45 mins, than turn out. 

Sometimes I do half of the glaze, because it is very rich with the full amount.

Enjoy!  Stacie Orvin

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