Royal Raspberry Rum Cake

Ingredients

Cake

• 1 cup pecans
• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark 80 proof rum
• 1 package Baker's semisweet chocolate
• 1 small jar raspberry jam

Glaze

• 1/4 pound butter
• 1/4 cup water
• granulated sugar
• 1/2 cup rum

Instructions

Cake

1. Heat oven to 325 degrees F. Sprinkle one cup pecans over bottom of greased and floured** 10 inch tube or 12 cup Bundt pan.
2. Mix yellow cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum. Pour 1/3 of this mixture over nuts.
3. Melt package of semi-sweet chocolate and drizzle evenly over batter in pan.
4. Pour another 1/3 batter over chocolate.
5. Heat small jar of jam (to make it flow) and spoon over batter.
6. Pour remaining batter on top of jam.
7. Bake for one hour; cool, invert cake.
8. Prick top of cake.

Glaze

1. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over top and sides of cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!