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Rum Cake Recipe

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This recipe for Rum Cake, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Waidelich
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 small pkg Vanilla instant pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup 80 proof Bacardi dark rum
Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup 80 proof Bacardi 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 cake together and pour batter over nuts. Bake 1 hour. Remove from pan and let cool. Make glaze. Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum. Prick top of cake. Drizzle on glaze over top and sides. Repeat until glaze is used.

Personal Notes:
Personal Notes:
Cake is better if it sits for several days in the refrigerator before eating.

 

 

 

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