2 tablespoons whipped butter or margarine with 8 grams of fat per tablespoon
1/2 cup dark rum
1/3 cup granulated sugar
1/3 cup Splenda
Instructions
Preheat oven to 325 degrees. Coat a 10-inch tube
pan or 12-cup Bundt pan with canola cooking spray.
Sprinkle the nuts over the bottom of the pan. In a
large mixing bowl, combine the remaining cake
ingredients (cake mix, egg, egg substitute,
pineapple juice, sour cream, dark rum) and beat on
medium speed until well blended. Pour the batter
over the nuts in prepared pan.
Bake in the center of oven for about 50-60
minutes or until cake tester inserted in center
comes out clean. Let the cake cool completely, and
then invert it onto a serving plate. To make the
glaze, melt the butter in a small, nonstick
saucepan. Away from the heat, stir in 1/2 cup rum,
1/3 cup sugar, and 1/3 cup Splenda. After you've
stirred the mixture, put back on the stove over
medium heat and bring to a gentle boil. Continue
to gently boil, stirring constantly, for about 4
minutes.
Let cool for about 5 minutes. Prick the top of the
cake all over with a skewer or large barbecue fork.
Slowly spoon or pour the glaze evenly over the top.
You can spoon or brush some of the glaze that drips
off onto the sides of the cake
Originally Submitted
10/27/2012
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