"Hunger is the best sauce in the world."--Cervantes

Joyce's Rum Cake Recipe

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This recipe for Joyce's Rum Cake, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Bourgeois
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Duncan Hines Yellow Cake mix (Deluxe)
1 pkg vanilla pudding (instant Jell-O)
4 eggs
1/2 cup crisco oil
1/2 cup water
1/2 cup rum
1/2 cup pecans

Glaze:
1 stick of butter
1 cup sugar
1/4 cup water
1 oz rum

Directions:
Directions:
Preheat oven to 325. Mix first 6 ingredients listed for 2 minutes. Sprinkle pecans on the bottom of greased bundt pan. Pour in batter & bake until done (about 1 hour). Remove from oven & place on cake rack in pan to cool. Immediately pour glaze over top of cake.

For glaze: Boil ingredients (except for rum) for 3 minutes. Remove from heat and then add rum.

Preparation Time:
Preparation Time:
Approximately an hour

 

 

 

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