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Ameretto and Rum Bundt Cake Recipe

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

Contributor:  
Contributor:  
Julie Jagot Roth
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dry: 1 ducan hines deluxe yellow cake mix
1 pk jello pudding french vanilla instant
1 cup chopped pecans

Wet: 4 eggs
1/2 cup water
1/2 cup wesson oil
1/2 cup dark rum(1/8) and amaretto (3/8)

Directions:
Directions:
Mix all wet ingrediants with pudding mix-blend well add pecans and slowly add cake mix- use mixer to blend well

Prepare bundt cake with pam spary x2 and pieces of butter warm oven to 350 once pour mix into pan-place in center of oven and turn pan every 15 min-bake for 45 to 60 min - cake gets a bubble in center of cake it will look wet but it is not done until cake dry- check with a toothpick.

While waiting for cake to be done (last 10 min) combine 1/4 cup water, 1 stick margarine or butter, 1 cup sugar is sauce pan-heat up and cook it until syrup thickens, turn fire off and add 1/2 cup rum (1/8) and (3/8) amaretto by pouring hot syrup into measuring cup with alcohol. Take cake out of oven and put on cooling rack- pierce cake with ice pick or knife then pour syrup over cake- cool cake for 45 min to 1 hr before removing from pan.

 

 

 

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