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Rum Cake Recipe

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This recipe for Rum Cake, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Flemming
Added: Monday, June 25, 2007


1 box yellow cake mix (Duncan Hines Moist Supreme)
1 cup chopped pecans
1 small package instant vanilla pudding
1/2 cup rum
1/2 cup water
1/2 cup liquid cooking oil
4 eggs

1 cup sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup water

Grease and flour a bundt or tube pan. Sprinkle nuts on bottom of pan. Beat all other ingredients for 3-4 minutes. Pour into pan. Bake at 325 for 50-60 minutes.

Glaze: Bring to a boil in a heavy pan. Boil approximately 3 minutes stirring frequently to avoid sticking. Pour over cake while cake is still hot and still in pan. Pull cake away from sides of pan with a spatula while pouring on glaze. Let cake sit in pan for 15 minutes. Turn onto cake plate. Better if made 3-4 days ahead.




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