"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rum Cake Recipe

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This recipe for Rum Cake, by , is from The Seigel Family Cookbook Project July 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cookie Shanklin
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup pecans, chopped
1 pkg yellow cake mix (preferably w pudding)
1/2 cup corn oil
1/2 cup rum
4 eggs
Sauce:
1 stick butter
1 cup sugar
1/2 cup rum

Directions:
Directions:
Preheat oven to 325. Sprinkle chopped pecans on bottom of greased & floured bundt pan (or 2 bread pans). Blend all other ingredients in large bowl at medium speed for 2 minutes. Pour batter into pan(s) and bake for 45-55 minutes.Cool for 15 minutes before pouring sauce on cake.
Sauce: Boil ingredients together in saucepan for 3 minutes. Pour hot sauce over cake while in pan. Let cake cool before removing from pan.

 

 

 

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