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Rum Cake Recipe

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This recipe for Rum Cake, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Bond
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 box Lemon Supreme Cake Mix (Duncan Hines)
1 box Lemon Instant Pudding
1 c. light rum
1 c. vegetable oil
c. water
4 eggs
1 c. pecans (optional)

Sauce:
1 stick margarine
c. rum
1 c. sugar
c. water

Directions:
Directions:
Combine cake mix, pudding, 1 cup light rum, 1 cup oil, cup water, and eggs. Mix ingredients together. Grease and flour a Bundt pan. Sprinkle chopped pecans in pan and pour in batter. Bake 40-50 min at 350. For sauce: Mix margarine, cup rum, 1 cup sugar, and cup water in a pan and boil for 2 minutes. Pour on hot cake while still in pan. Let set for 30 min. in the pan, then invert. Optional whether to sprinkle the pecans in the pan.

 

 

 

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