"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ellis Rum Cake Recipe

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This recipe for Ellis Rum Cake, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roseann Oden
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 box butter yellow cake mix
1/2 c. light rum
1/2 c. cooking oil
1/2 c. chopped nuts
1 3-oz. box instant vanilla pudding
1/2 c. water
4 eggs
GLAZE:
1 stick butter
1/4 c. water
1 c. sugar
1/4 c. light rum

Directions:
Directions:
CAKE: Grease and flour a bundt pan. Sprinkle chopped nuts in the bottom of pan and set aside. Preheat oven to 325 degrees. In large mixing bowl, combine cake mix, pudding mix, rum, oil, water, and eggs. Beat well. Pour into bundt pan over nuts. Gently tap pan on counter to release air bubbles. Bake 1 hour or until done.
GLAZE: Start glaze after cake has baked about 50 min. In small sauce pan, bring butter, water, sugar, and rum to a boil. Continue boiling for 2-3 minutes. When cake is done, pour hot glaze on it immediately. Let cake set in pan to absorb the glaze for approximately 15 minutes. Gently shake the cake out onto a cake plate. Be careful to remove cake from bundt pan while cake is still moderately warm so it can be removed easily.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This cake is one of my family's favorites. They ask for it throughout the year, but it is a particularly good cake to serve during the holidays.

 

 

 

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