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Rum Cake Recipe

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This recipe for Rum Cake is from Anne Belle Wingold, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 c. Chopped Pecans
1 Package Duncan Hines Butter Cake Mix
1 Package Instant Vanilla Pudding
1/2 c. Rum
1/2 c. Water
1/2 c. Wesson Oil
4 Eggs

Hot Rum Glaze Option 1:
1/2 c. Sugar
1/2 Stick Butter
1/4 c. Rum

Hot Rum Glaze Option 2:
1/3 c. Orange Juice
2/3 c. Sugar
1/2 c. Rum
Directions:
Directions:
Grease and flour bundt pan. Combine rum, water, oil and eggs. Crumble pecans into cake and pudding mix. Combine the liquid ingredients with the dry mix. Mix for 2 minutes. Bake at 325º for 50-60 minutes.

Hot Rum Glaze:

Combine glaze ingredients for either Option 1 or Option 2 in sauce pan. Boil for 2-3 minutes. Pour over hot cake.
Personal Notes:
Personal Notes:
This cake freezes well, and is better served after the 2nd or 3rd day. Great make ahead recipe.
This recipe freezes well.

 

 

 

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