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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Rum Cake Recipe

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This recipe for Rum Cake is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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