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Aunt Jeannette McGauley's Rum Cake Recipe

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This recipe for Aunt Jeannette McGauley's Rum Cake, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terrie Cunningham McGauley
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 Yellow Cake Mix
1 pk inst vanilla pudding
4 eggs (room temp)
1/2 c cold water
1/2 c veg oil
1/2 c dark rum (or rum flavoring) The alcohol cooks out of the cake..However, when glazing the cake...that is different all together!
Glaze:
1/4 lb butter
1/4 c water
1/2 c sugar
1/2 c rum or a little more.... (see what I mean)

Directions:
Directions:
Cake:
Grease and flour Bundt pan, add pecans in the bottom.
Mix other ingredients, Beat 5 mins. Pour mixture into pan and Bake @ 325 for 50-60 mins. Check batter with toothpick, if desired. Take cake out of oven (not the pan) let cool, when cooled take fork and make indents into the cake for the glaze to be absorbed.
Glaze:
Boil water and sugar 5 mins. Stir butter & rum into mixture. Spoon glaze over top of cake while in the pan. Let stand 15mins. Turn out cake onto serving cake plate.

Personal Notes:
Personal Notes:
Do NOT drive or operate heavy machinery until after 45 mins per slice has been digested with a cup of coffee as well.

 

 

 

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