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rum cake Recipe

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This recipe for rum cake, by , is from The Women of River Club Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

judith cromer
Added: Thursday, July 2, 2009


1 pkg. yellow cake mix
1 small instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup dark rum
1/2 cup cold water
1 cup chopped pecans
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Grease a bundt pan and sprinkle chopped pecans on bottom.
Mix all cake ingredients and beat with mixer for 2 to 3 minutes until well blended. Pour batter over pecans.
Bake @ 325 degrees for 60 minutes or until tested done. Allow to cool 10-15 minutes and remove from pan onto serving plate.
Prepare glaze while cake is cooling.
Glaze: In small sauce pan melt butter, add sugar and water and boil about 5 minutes stirring constantly. Remove from heat and add rum.
Poke holes in top and side of cake and pour (slowly) the glaze into the warm cake. (I use a long skewer to poke the holes)
You may want to make just half of the glaze because it makes a lot and I usually use only about half of it.




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