"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rum Cake Recipe

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This recipe for Rum Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Mary Miller
Added: Friday, March 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box - yellow cake mix
1 small pkg. - instant vanilla pudding
4 - eggs
c. - oil
c. - Rum
c. - water
chopped nuts (I use walnuts)

GLAZE:
lb. - real butter
3 T. - water
1 c. - sugar

Directions:
Directions:
Preheat oven to 325. Spray Bundt pan well with Pam. Add chopped nuts to bottom of cake pan. Mix all cake ingredients. Add to cake pan. Bake 1 hour. Cool cake and invert on plate that has a slight edge. Using a knife, put slits all over cake to absorb glaze.

GLAZE: Add together and boil gently. Stir constantly until thick. Remove from heat and SLOWLY add c. rum. While glaze is still warm, pour glaze over cake slowly, giving it time to absorb. The run-off is ok because it can be scraped off as cake is cut and added to cake. Yummm.

 

 

 

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