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Rum Cake Recipe

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

Contributor:  
Contributor:  
Stevie Apple
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 (18 1/2 oz) pkg. yellow cake mix
1 (3 3/4 oz) pkg. Jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum
Glaze:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup rum

Directions:
Directions:
Preheat oven to 325. Grease and flour a 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour or until cake tests done. Cool. Invert on serving plate. Prick top and sides.
For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle glaze evenly over the top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

 

 

 

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