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Rum Cake Recipe

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

Contributor:  
Contributor:  
Bacardi Rum
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. jello instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/4 c. dark rum
Glaze:
1/4 c. butter
1/4. c. water
1 c. sugar
2 tbsp. dark rum

Directions:
Directions:
Preheat oven to 325. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
For glaze: Melt butter in pan. Stir in water and sugar. Boil 5 min. stirring constantly. Remove from heat. Stir in rum.

 

 

 

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