"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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.

Bacardi Rum
Added: Friday, May 2, 2008


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
1/4 c. butter
1/4. c. water
1 c. sugar
2 tbsp. dark rum

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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