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Rum Cake Recipe

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

Jenna Nickels
Added: Tuesday, May 26, 2009



1 cup chopped walnuts
1 pkg yellow cake mix
1 small pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup rum (any kind is good, I prefer Captain Morgan as it is usually what we have on hand)


1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum

Preheat oven to 325.
Cake: Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour patter over nuts. Bake one hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze and repeat until it is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Pour over cake as above.

Personal Notes:
Personal Notes:
I often use half the glaze as it tends to be a bit much otherwise.




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