Rum Glaze III
This rum is made with dark rum instead of rum extract. It is perfect for cakes, cookies and other desserts. Try it with Rum Cranberry Applesauce Bundt Cake.
1 cup (enough to cover 1 bundt cake)
3 tablespoons butter, melted
1/4 cup packed brown sugar
1 cup confectioners' powdered) sugar
2 tablespoons dark rum
In a small saucepan, melt butter. Stir in brown sugar, confectioners' sugar, and rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.
Preparation/Total Time: 10 minutes