"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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.
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
1 stick butter 1/4 c. water 1/3 c. Rum 1 c. sugar
Heat oven to 325º. 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.
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.