"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 Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue White
Added: Monday, April 21, 2008


1 Butter Cake Mix
4 eggs
1/4 C. light rum
1/2 C. water
1/2 C. oil
1 C. chopped pecans

1 stick butter
1/4 C. rum
1/4 C. water
1 C. sugar

Preheat oven to 325. Grease and flour a bundt pan.
Sprinkle pecans in bottom of pan. Mix cake mix, eggs, rum, water and oil on medium speed. Pour over nuts. Bake 50 minutes. After baking, let cake stand in pan for 30 minutes.

For glaze, melt butter. Add sugar, rum and water. Dissolve and boil for 3 minutes, stirring constantly. Pour over cake in pan. Let stand for 30 minutes.

This cake freezes well. This recipe makes one large or two medium cakes. Medium cakes bake 35 minutes as opposed to 50 minutes.

Personal Notes:
Personal Notes:
This is a great cake for holidays or anytime. The longer it sets, the better it is!




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