"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rum Cake Recipe

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This recipe for Rum Cake, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannette Sommese
Added: Thursday, November 23, 2006


1 Cup Chopped Nuts (you choose)

1 pkg Duncan Hines Pineapple Cake Mix

1 3 oz pkg Jell-O instant Vanilla Pudding

4 eggs

Cup pineapple juice or cold water

cup corn/canola or vegetable oil

cup 80 proof Rum


lb butter

cup pineapple juice or water

1 Cup granulated sugar

cup dark rum

Preheat oven to 325, Grease and flour 10 tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top and sides. Drizzle and smooth glaze evenly. Allow cake to absorb glaze. Repeat till glaze is use up.
Glaze: Melt butter. Stir in water and sugar. Bring to boil. Boil 5 minutes stirring constantly. Cool slightly. Add rum.




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