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

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.

Karyn Olsen
Added: Wednesday, October 18, 2006


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

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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