"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

Rum Cake Recipe

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

Contributor:  
Contributor:  
Dan Deverney
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 18-1/2 oz pkg yellow cake mix with pudding
3 eggs
1/3 cup sugar
1/3 cup rum

Directions:
Directions:
Preheat oven to 325. Grease and flour 10" tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Let cool. Invert on serving plate. Prick top with toothpick or fork and drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

 

 

 

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