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Rum Cake Recipe

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

Contributor:  
Contributor:  

Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For Cake:
1 18.25-oz. pkg. yellow cake mix
1/3 c. vegetable oil
3 lg. eggs
1 c. water
1/2 c. Myers's Original Dark Rum
1 3.4-oz pkg. instant vanilla pudding
1 T. vanilla extract
1 1/2 c. walnuts, chopped


For Glaze:
1/4 c. butter
1/4 c. water
1 c. sugar
1/2 c. Myers's Original Dark Rum



Directions:
Directions:
For Batter: Make cake batter according to package directions using oil, eggs, and a little less water than package suggests. Combine with rum, pudding, vanilla and half of walnuts. Line the bottom of a greased and floured angel's food cake pan with the remaining walnuts, pour batter on top. Bake at 325 for 45 minutes to one hour.

For Glaze: Make glaze by combining butter, water, sugar and rum in a sauce pan. Bring to a boil for five minutes. When cake is done, turn upside down on a cake dish. Poke holes in the cake with toothpicks and pour glaze over top.

 

 

 

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