Strawberry Rum Cake
1/2 c Vegetable oil
1/2 c Rum
Juice of 1/2 lemon
1 pt Stawberries ; halved
1/4 c Rum
1 2-layer pk White cake mix
1 1/2 c confectioner’s sugar ; Sifted
1 ts Vanilla
1 3-oz pk Stawberry gelatin, dry
Mix all together in a large bowl.
Beat for 2 minutes at high speed; for 1 minute at low speed.
Pour into greased and floured 10″ tube pan or Bundt pan.
Bake for 60 minutes at 350 degrees. Cool in pan on cake rack for 20 minutes.
Do not invert on a bottle to cool.
Combine glaze ingredients and bring to boil over medium heat.
Simmer gently for 3 minutes.
Prick cake with toothpick or tines of a fork and slowly pour small amount of glaze on cake.
Arrange strawberry halves attractively on top of cake.
Pour remaining glaze over strawberries and cake.
Serve at once of refrigerate.