"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rum Bundt Cake Recipe

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This recipe for Rum Bundt Cake, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Vigil - Finance
Added: Sunday, February 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 c. chopped, toasted pecans or walnuts (optional)
1 (18 1/2 oz.) yellow cake mix
1 (1 3/4 oz.) instant vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Barcardi dark rum

Glaze:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Barcardi dark rum

Directions:
Directions:
CAKE: Preheat oven to 325F. Grease and flour 12-cup bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Prick bottom with fork. Drizzle glaze over bottom of cake. Let sit for 15 to 20 more minutes to allow the glaze to soak in. Invert on serving plate.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Personal Notes:
Personal Notes:
The longer this cakes sits, the better the taste. This cake freezes beautifully.

 

 

 

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