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Rum Cake Recipe

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

Mary Ann Little Kelly
Added: Saturday, June 6, 2009


1 cup pecans or walnuts, chopped
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 1/4 oz.) pkg. Jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup dark rum ( 80 proof)
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof)

Prepare oven to 325. Grease and flour 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour over nuts. Bake 1 hour and cool. Invert on serving plate and prick top.
For glaze, melt butter in saucepan, stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.




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