Recipe Archives->Cakes->Lavender Rum

Lavender Rum Cake

1 package yellow cake mix
1 package vanilla pudding mix
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
4 medium eggs
1/2 cup pecans, chopped
1 tsp dried lavender florets

1/4 cup butter or margarine
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Preheat oven to 325 degrees. Grease and flour cake pan. In a small
mixing bowl, toss chopped nuts with 1 teaspoon lavender. Sprinkle
nut mixture over the bottom of the pan. In large bowl, beat together
cake mix, pudding, vegetable oil, rum, and water. Add eggs and the
remaining lavender until smooth. Do not over-beat. Pour batter over
nuts. Bake for 60 minutes. The cake is done when a toothpick comes
out clean. Cool down for a minute or two and then turn out onto
wire rack to cool completely.

Bring the butter, water and sugar to a boil, stirring constantly.
(Sugar should be completely dissolved.) Remove from heat and let
stand for 1 minute. Add rum and stir. Poke holes into the cake with
a skewer or long-tined fork. Brush and/or spoon 1/2 the glaze over
the cake.

The glaze keeps well in the refrigerator. The cake also freezes
well if wrapped tightly in plastic.

Printable version: lavender-rum.txt.