Rinear’s Black Seal Rum Cake

Rinear’s Black Seal Rum Cake

• 1 Cup chopped pecans or walnuts (optional)
• 1 package yellow, butter or Chocolate cake mix (pudding in the mix)
• 3 eggs
• 1/2 cup water
• 1/2 cup Wesson or Vegetable oil
• 1/2 cup Gosling’s Black Seal Rum

Glaze:

• 1 stick butter
• 1/4 cup water
• 1 cup sugar/splenda
• 1/2 cup Gosliing’s Black Seal Rum

1. Preheat oven to 325 degrees.
2. Grease and flour Bundt pan. (pam make's a spray with flour already in it) or Mini bunt cake pans (makes 24)
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 45 minutes to an hour (insert toothpick, comes out clean it’s done) – mini cakes take less time to cook so keep you eye on them when they have been in for about 30 mins.
7. Poke holes all over cake with toothpick.

8. Glaze:

1. Melt butter in saucepan. Stir in water and sugar/splenda.
2. Stirring constantly until the glaze boils, and remove from heat.
3. Let cool for a minute or two, stir in rum (it shouldn’t bubble)
4. Pour/Spoon or brush glaze evenly over top 

Can be frozen up to a month