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Rum Cake Recipe

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

Contributor:  
Contributor:  
Barbara Zannini
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP CHOPPED PECANS
1 PACKAGE YELLOW CAKE MIX
1 PACKAGE INSTANT VANILLA PUDDING
4 EGGS
CUP COLD WATER
CUP OIL
CUP DARK RUM

GLAZE:
1 STICK OF BUTTER
CUP WATER
1 CUP SUGAR
CUP DARK RUM


Directions:
Directions:
PREHEAT OVEN TO 325. GREASE AND FLOUR BUNDT PAN. SPRINKLE NUTS OVER BOTTOM OF PAN. MIX ALL CAKE INGREDIENTS TOGETHER AND POUR BATTER OVER NUTS. BAKE 1 HOUR. COOL 10 MINUTES IN PAN AND THEN INVERT ONTO COOKING RACK. WHEN COOL PUT ON PLATE.

MAKE GLAZE OF 1 STICK OF BUTTER, CUP WATER, 1 CUP GRANULATED SUGAR AND CUP RUM. METL BUTTER IN SAUCEPAN, STIR IN WATER AND SUGAR. BOIL 5 MINUTES STIRRING CONSTANTLY. REMOVE FROM HEAT AND STIR IN RUM. PRICK CAKE WITH FORK. DRIZZLE GLAZE OVER TOP AND SIDES OF CAKE. ALLOW CAKE TO ABSORB GLAZE.

Number Of Servings:
Number Of Servings:
8 or more
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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