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Rum Pecan Cake Recipe

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

Contributor:  
Contributor:  
Diane Taylor
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans
1 - 19 oz. yellow cake mix
1 - 3 oz. box instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum
glaze, recipe below

Directions:
Directions:
Sprinkle nuts over the bottom of greased and floured tube pan. Mix cake mix, pudding, eggs, water, oil and rum together and pour over the nuts. Bake for one hour in 325 oven. When done, take out, cool and invert on a serving plate. To make the glaze: Combine 1 stick butter, 1/4 c. water, and 1 c. of granulated sugar in a saucepan. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 c. rum. Prick the top of the cake with a fork. Spoon and brush glaze over top and sides of cake. Allow cake to absorb the glaze. Repeat until all liquid is absorbed.

Personal Notes:
Personal Notes:
This was always a Taylor family Christmas treat. Recipe came from my Mother-in-Law, Mary.

 

 

 

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