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Rum Cake Recipe

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

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 - 1 c. chopped pecans
1 box butter recipe golden cake mix or yellow cake mix
1 (3 3/4 oz) package vanilla instant pudding mix
1/2 c. light rum
1/2 cup water
1/2 c all-vegetable cooking oil
4 eggs

Hot Rum Glaze:
1 stick butter
1/4 c. water
1 c. sugar
1/4 to 1/3 c. light rum

Directions:
Directions:
Cake:
Grease and flour a bundt pan or a 10x4 inch tube pan. Crumble nuts into bottom of pan. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil, and eggs; mix for 2 minutes. Pour batter into cake pan and bake at 325 degrees F. for 50 to 60 minutes. Remove cake from oven and immediately prick top of cake and pour on Hot Rum Glaze. Hot glaze will cause cake to settle, but don't be alarmed, for the cake will taste yummy. Cool cake in pan for 30 minutes and remove to a serving plate.

Hot Rum Glaze:
Melt butter in small pan; add water and sugar and boil for 5 minutes. Remove from stove and stir in rum.

NOTE to make a superb Chocolate Rum Cake, substitute a butter recipe fudge cake mix in the above recipe.

 

 

 

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