"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Rum Cake Recipe

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

Contributor:  
Contributor:  
Milly Babcock
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped pecans, 1 box yellow cake mix-super moist, 4 eggs, 1/2 c. cooking oil, 1/2 c. cold water, 1/2 c. rum.

Sauce: 1 stick margarine or butter, 1 c. sugar, 1/4 c. rum, 1/4 c. water.

Directions:
Directions:
Preheat oven to 325. Generously grease a large bundt pan. Sprinkle nuts on the bottom of pan. Beat cake ingredients for 6 minutes on medium speed of electric mixer. Pour batter over nuts & bake for 50-55 minutes or until a toothpick comes out clean.
Prepare sauce ingredients about 10 minutes before cake is done baking.
Put all sauce ingredients in a small saucepan & cook on medium heat, stirring constantly until boiling. Boil for 2 minutes, continuing to stir.
Slowly pour all of the sauce over cake (still in pan) as soon as cake comes out of oven. Let set until the sauce is well absorbed, about 20-30 minutes. Invert onto plate.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Easy to make & stays moist for several days.
Always a favorite!

 

 

 

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