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Rum Cake
Batter:
1 pkg. yellow cake mix
1 3¾ oz. pkg. lemon instant pudding ½ C pure vegetable oil
2/3 C water
4 eggs
1/3 C light rum Topping:
1/3 C sugar
2 Tbl. water
2 Tbl. light rum
1 Tbl. grated orange rind Grease a 10-inch bundt or tube cake pan. Heat oven to 350°. At medium speed, mix batter ingredients about 4 minutes. Turn into pan. Bake 45-50 minutes. Cool 10 minutes. Remove from pan. Combine topping ingredients and simmer for 5 minutes. Brush on cake. Repeat brushing once or twice while cake cools. Helga Craft Osmond Centennial Cookbook, Pg. 86
