"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 The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped pecans or walnuts
1 (181/2 oz) pkg yellow cake mix
1 (33/4) oz pkg instant vanilla pudding mix
4 eggs
1/2 c cold water
1/2 c oil
1/2 c dark rum
Glaze
1/4 lb butter
1/4 c water
1 c sugar
1/2 c dark rum

Directions:
Directions:
Preheat oven to 325. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts in pan. Bake one hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top and sides.
Glaze;
Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.

 

 

 

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