"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Golden Rum Cake Recipe

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This recipe for Golden Rum Cake, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athina Sgambati
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix*
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 dark rum

Directions:
Directions:
~ Preheat oven to 325 F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
~In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
~Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes. Keep in pan and poke holes all over cake with a long skewer. Pour glaze evenly over the cake.
~To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup rum.
*For a coconut rum cake substitute vanilla pudding mix with coconut pudding mix. Also instead of 1 cup pecans use 1/2 cup pecans and 1/2 cup coconut.
Serves: 12

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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