"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rum Cake Recipe

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This recipe for Rum Cake, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karyn Olsen
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs at room temperature
1 pkg. yellow cake mix with pudding in the mix
1 pkg. instant pie & pudding mix - vanilla or butterscotch
1/2 cup oil
1/3 cup rum (Note: I use light rum)
1/2 cup water
1 cup sugar
1 stick margarine or butter
1/3 cup rum
1/4 cup water

Directions:
Directions:
Preheat oven to 325. Spray a bundt pan with Pam or grease lightly with margarine or butter. Place a few whole nuts in the bottom of pan, then sprinkle with chopped nuts.

Mix cake mix, pudding mix, oil 1/3 cup rum and 1/2 cup water together with a hand mixer (no mixmaster please). Add eggs one at a time, blending well. Pour into pan. Bake at 325 for 50-55 minutes. Let cool. Do not remove cake from pan.

Boil together sugar, margarine or butter, 1/3 cup rum and 1/4 cup water. Boil 3 minutes or until sugar is completely dissolved. Pour over cake, beginning with tube and working out. Use all the liquid. Let cool completely before removing from pan. Enjoy!

 

 

 

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