"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rum Cake Recipe

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

Contributor:  
Contributor:  
Mary Siemers Kiel
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c.salad oil
1/2 c. dark rum (Myer's Dark Rum)
1/2 c. cold water
1/2 c. chopped pecans

Glaze:
1/4 c. butter
1 c. sugar
1/2 c. water
2 oz. rum

Directions:
Directions:
Mix all the ingredients above for the cake (except nuts) for two minutes, combining well. Arrange nuts on the bottom of a greased bundt ban or tube pan. Pour in the batter and bake at 350 for one hour. Remove cake from the oven and let it cool for a few minutes. Poke many many holes all over the top of the cake. Boil the sauce for one minute. Pour the rum into the sauce and stir. Cool this sauce some before drizzling in allover the cake.Slowly spoon the glaze all over the cake. Cake can be stored until it is ready to serve.

Number Of Servings:
Number Of Servings:
15 plus
Personal Notes:
Personal Notes:
Tip this out onto a glass cake pan. It is great with whip cream on top.

 

 

 

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