"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

rum cake Recipe

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

Contributor:  
Contributor:  
Julie Robbins
Added: Thursday, June 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1C. chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2C. cold milk
1/2C. veggie oil
1/2C. dark rum

Glaze:
1 stick butter
1/4C. water
1C. sugar
1/2C. dark rum

Directions:
Directions:
Cake:
preheat oven to 325. grease and flour 12-cup bundt pan. sprinkle nuts on bottom of pan. combine all cake ingredients. beat for 2mins. on high with electric mixer. pour into prepared pan. bake for i hour. cool in pan. invert on serving plate. prick top with fork. drizzle glaze over top of cake. use brush or spoon to put extra drippings back on cake.

Glaze: melt butter in saucepan. stir in water and sugar. boil 5 mins, stirring constantly. remove from heat and stir in rum.

Personal Notes:
Personal Notes:
this cake IS the way to a man's heart!

 

 

 

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