"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Margaret's Rum Cake Recipe

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This recipe for Margaret's 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: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1/2 c. chopped pecans
1 package Betty Crocker Super Moist Cake Mix - Butter Recipe Yellow (which has pudding)
1/2 c. water
1/2 c. Wesson oil
1/2 c. dark Rum
4 eggs

Glaze:

1 stick butter
1/4 c. water
1/3 c. Rum
1 c. sugar

Directions:
Directions:
Cake:

Heat oven to 325. Grease and flour 12-cup Bundt pan and put nuts in the bottom. Mix remaining ingredients in order listed. Beat for 3 minutes. Pour in pan and bake 50-60 minutes. Remove from oven and pour glaze over hot cake.

Glaze:

Mix water, sugar and butter and boil 2-3 minutes. Add rum and pour by spoonfuls over cake. Use a toothpick to make holes so glaze will soak into cake. Let cake stay in pan until completely cold.

 

 

 

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