Post #132267 by Bamboo Bob on Wed, Dec 22, 2004 6:50 AM

RedRum/ VooDoo Rum Cake
Ingredients:

• 1 package yellow cake mix
• 1 package Jell-O instant pudding mix (vanilla flavor)
• ¾ cup RedRum or VooDoo Spiced Rum
• ¾ cup vegetable oil
• 4 eggs

Preheat oven to 350 . Combine all cake ingredients together in a large bowl. Mix with an electric mixer at low speed for 30 seconds. Mix ingredients for an additional 2 minutes at medium speed. Pour mixture into a lightly greased bundt pan and bake for approximately 40 minutes. Test for doneness with a long toothpick. Cool in pan for 10 minutes. Turn pan upside down over a wire cooling rack. The cake should slide out easily after cooling. While cake is still warm, gently poke holes in the top with a toothpick.

Glaze:

• 2 tablespoons RedRum or VooDoo Spiced Rum
• 1 ½ cup powdered sugar
• Squeeze of lemon juice
• Dash of salt

Mix sugar, lemon, and salt together in a bowl. Gradually beat RedRum or VooDoo into powder mixture until it is a smooth consistency. If glaze is too runny add more powdered sugar. If glaze is too thick add more rum. Drizzle glaze over the top of the cake using a spoon. Move the spoon in a zigzag motion while drizzling to give the glaze a decorative look. Slice with a serrated knife and enjoy! RedRum & VooDoo bundt cakes keep well in the refrigerator, and can also be frozen.