“I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.”
READY IN:
15mins
YIELD:
1 9" bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
  2. Cook 5-8 minutes until bubbly and brown.
  3. Add 3 tablespoons dark rum and whisk for about 1 minute.
  4. Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
  5. Pour over cake.

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