"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lainey's Rum Cake Recipe

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This recipe for Lainey's Rum Cake, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Weston
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped nuts
1 yellow cake mix
1 box (3 3/4 oz) vanilla jello pudding
4 eggs
1/2 c cold water
1/2 c oil
1/2 cup rum

_____

Glaze

1 stick margarine
1/4 c water
1 cup sugar
1/2 c rum

Directions:
Directions:
Heat oven to 350. Spray bundt pan with non-stick spray. Sprinkle chopped nuts in bottom of pan. Pour batter into pan and bake until done.

In a heavy pan, melt butter. Stir in water and sugar. Boil 5 minutes, stirring continuously. Remove from heat. Stir in rum. Pierce cake with fork or skewer then pour syrup over hot cake until absorbed.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
A real favorite around home and at the deer lease.

 

 

 

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