I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.

Ingredients

8 serv.

For the batter
(18 1/4 ounce) package Duncan Hines yellow cake mix1
(3 1/2 ounce) package vanilla instant pudding mix1
eggs↗4
cup rum↗1⁄2
cup water↗1⁄2
For the topping
cup butter↗1⁄4
cup brown sugar↗1⁄2
small handful pecans, chopped↗1
For the syrup
cup rum↗1⁄2
cup water↗1⁄2
cup butter↗1⁄4
cup sugar↗1

Step-by-step instructions

1
Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
2
To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
3
Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
4
About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
5
When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
6
After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.

Source: food.com

Original recipe ↗

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