"Hunger is the best sauce in the world."--Cervantes

Cakes: Rum Cake Recipe

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This recipe for Cakes: Rum Cake, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Ronsman (Friend of the Luepke's)
Added: Tuesday, August 22, 2006


1 C chopped pecans or walnuts
1 18 1/2 oz pkg. yellow cake mix
1 3 3/4 oz pkg. vanilla instant pudding and pie filling
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C dark rum (80 proof)

1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. dark rum (80 proof)

Preheat oven to 325. Grease and flour a 10 in. tube or 12 C. Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top with large fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.




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