"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rum Cake Recipe

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

Jan Ward
Added: Saturday, June 2, 2007


Butter recipe cake
1 package French Vanilla pudding
1/2 c. water
1/2 c. rum
1/2 c. oil
4 eggs

1 stick butter
1/4 c. rum
1/4 c. water
1 c. sugar
Boil for 3 minutes

Combine and mix for 2 minutes on medium speed. Bake at 325 for 45 minutes - 1 hour. Then pour topping over cake while cake is still in pan and let sit for 10-15 minutes. Flip over onto cake plate and enjoy.




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