"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rum Cake Recipe

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This recipe for Rum Cake, by , is from Anne Belle Wingold, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ganny Wingold
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 c. Chopped Pecans
1 Package Duncan Hines Butter Cake Mix
1 Package Instant Vanilla Pudding
1/2 c. Rum
1/2 c. Water
1/2 c. Wesson Oil
4 Eggs

Hot Rum Glaze Option 1:
1/2 c. Sugar
1/2 Stick Butter
1/4 c. Rum

Hot Rum Glaze Option 2:
1/3 c. Orange Juice
2/3 c. Sugar
1/2 c. Rum

Directions:
Directions:
Grease and flour bundt pan. Combine rum, water, oil and eggs. Crumble pecans into cake and pudding mix. Combine the liquid ingredients with the dry mix. Mix for 2 minutes. Bake at 325 for 50-60 minutes.

Hot Rum Glaze:

Combine glaze ingredients for either Option 1 or Option 2 in sauce pan. Boil for 2-3 minutes. Pour over hot cake.

Personal Notes:
Personal Notes:
This cake freezes well, and is better served after the 2nd or 3rd day. Great make ahead recipe.
This recipe freezes well.

 

 

 

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