"Hunger is the best sauce in the world."--Cervantes

Rum Cake Recipe

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

Contributor:  
Contributor:  
Joyce Edmonds Flaherty
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 cup oil
1/2 cup rum

Glaze ingredients
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Directions:
Directions:
Preheat oven to 325
Grease & flour 10-inch tube pan.
Sprinkle nuts in the bottom of the pan.
Mix cake ingredients and pour into cake pan.
Bake 1 hour
Cool and remove from pan and invert cake (nut side up) onto a cake plate.
Drizzle with glaze (see below)

Glaze
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 min., stirring constantly.
Remove from heat.
Stir in rum.

With a tooth pick, pierce the top of the cake at random, all around the top of the cake. Drizzle & smooth glaze evenly over the top and sides of the cake. Allow glaze to cool and serve.

 

 

 

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