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Granny's Rum Cake Recipe

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This recipe for Granny's Rum Cake is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C chopped pecans
1 pkg Duncan Hines yellow cake
1 small pkg instant vanilla pudding
4 eggs
1/2 C milk
1/2 C Wesson oil
1/2 C dark rum

GLAZE
1/2 cup sugar
1/8 cup water
1/4 cup butter
1/4 cup dark rum
Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or Bundt pan. Sprinkle nuts in bottom of pan. Combine all ingredients and beat 2 minutes. Pour over nuts.

Bake 55-60 minutes. Cool for 10 minutes and turn out onto cake plate while you prepare glaze. Turn cake right side up. Poke lots of holes in cake with a skewer. Start basting with glaze while cake while still warm until you use all of glaze.

GLAZE
Mix sugar, water and butter. Boil 5 minutes stirring constantly. (It needs to be thick and not runny) Remove from heat and stir in rum. Allow to cool to room temperature and then refrigerate.

Can also be baked in 2 or 3 small Bundt pans. I have used both 6 inch and 7 1/2 inch. Adjust time from 35-45 minutes
Personal Notes:
Personal Notes:
This cake makes great Christmas gifts

 

 

 

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