"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rum Cake Recipe

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This recipe for Rum Cake, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Keller
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

GLAZE
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Directions:
Directions:
Preheat oven to 325

Grease and flour 1-" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour, cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze, melt butter in saucepan.Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

 

 

 

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