Hyde Hall

Pecan Rum Cake

From: The Ladies of Hyde Hall


1 cup chopped pecans
1 18 oz. package yellow cake mix
1 3 ¾ oz. package Jell-O vanilla instant pudding
½ cup 80 proof Bacardi dark rum
4 eggs
½ cup cold water
½ cup oil

¼ cup butter
1 cup sugar
¼ cup water
½ cup rum

Preheat oven to 325 degrees.  Grease and flour a 12 cup bundt pan.  Mix all the cake ingredients together except nuts. Sprinkle the chopped nuts in the bottom of the bundt pan and a little up the sides.  Pour the batter over the nuts and bake for one hour.  Cool.  Invert onto a serving plate and poke a few holes on top.  Spoon or brush on the glaze.  

Contributed by Mary Hyde “Polly” Clarke Paton, Anne’s sister.


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