"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rum Cake Recipe

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

Contributor:  
Contributor:  
Bowlyne Fisher
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Duncan Hines yellow cake mix
1 pkg jello instant vanilla pudding mix
4 eggs
1/2 c. corn oil
1/2 c. water
1/2 c. light rum
1/2 c. chopped pecans

Glaze:

1 stick butter (not margarine)
1 c. sugar
1/4 c. water
1 oz. light rum

Directions:
Directions:
Cake: Arrange pecans in bottom of greased and floured Bundt pan. Mix all ingredients well, about 2-3 minutes with electric mixer. Pour batter into pan, over pecans. Bake approx 1 hour at 325 or until done. Remove from oven; punch holes in cake with toothpick or skewer. Immediately pour glaze over hot cake, in pan. Allow cake to cool 10 minutes before removing from pan to plate.

Glaze:
Melt together butter, sugar and water. Boil until thickened, about 2 minutes. Remove from heat. Add 1 oz. light rum.

 

 

 

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