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Rum Cake Recipe

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

Contributor:  
Contributor:  
Cheryl Ross Taylor
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped pecans or waluts
1 pkg yellow or French vanilla cake mix
1 3 3/4 pkg instant vanilla or Grench vanilla puddding mix
4 large eggs
1/2 c cold water
1/2 vegetable oil
1/2 c of spiced rum


1/4 lb of butter (1 stick)
1/4 c water
1 c sugar
1/2 c spiced rum

Directions:
Directions:
Preheat oven to 325 degrees and grease and flour a 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix all the cake inghredients together and Pour over the nuts in the pan gently. Bake for 1 hour.
Prepare glaze: Melt butter in saucepan and add water and sugar and boil for 5 minutes, stir constantly. Remove from heat and stir in rum.
At htis point you may:
1. Pour glaze over the hot cake and allow it to absorb into the cake and then turn out of the pan,or
2. Cool cake and turn out of pan. Pour glaze over the cake.
3. Use powder sugar over the cooled cake and forget the glaze.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Someone serves this cake every year at Christmas with the above described variations. The rum has a delicious flavor and adds richness to the cake.

 

 

 

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