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

Contributor:  
Contributor:  
Darlene Runge
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cake : 1 c. chopped walnuts, 1 pkg. yellow cake mix (with pudding in the mix), 3 eggs, 1/2 c. water, 1/3 cup oil, 1/2 c. dark rum

Glaze: 1/4 lb. of butter, 1/4 c water, 1 c sugar (boil 5 minutes). Add 1/2 c. dark rum, and stir.

Directions:
Directions:
Preheat oven to 325 degrees. Grease & flour bunt pan. Put walnuts on the bottom of the pan, then pur batter over the nuts. Bake 1 hour. Cool cake, and remove from pan on a plate. Nuts should be on the top. Prick holes in the top of cake, and pour glaze over the top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes prep. time / 1 hour cooking time

 

 

 

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