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Easy Rum Cake Recipe

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This recipe for Easy Rum Cake, by , is from The Edgeman (Cunningham) Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Neese
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg.(18 1/4 oz.)yellow cake mix
1 pkg. (3 1/2 oz.)instant vanilla pudding mix
4 eggs
1 c. water
1/2 c. (1 stick) butter, softened
2 tbsp. Imitation Rum Extract.
1 c. chopped pecans

Directions:
Directions:
Beat all ingredients, except pecans , in large bowl with mixer on low just to moisten. Beat on medium 4 minutes. Grease and flour Bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan. Bake in 325 F oven for 1 hour. Cool cake in pan for 15 minutes.


Glaze: Mix 1/2 c. sugar
1/4 c. butter
2 tbsp. water
bring to a boil stirring constantly, 1 minute. Remove from heat and add 1/2 tsp. Rum Extract.
Pour over cake.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I like the cake just plain with no nuts or glaze it is really good.

 

 

 

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