"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

To Die For Rum Cake Recipe

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This recipe for To Die For Rum Cake, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Lipsey
Added: Monday, January 15, 2007


1 yellow butter cake mix without pudding
1 instant vanilla pudding mix small
4 eggs
1/2 C water
1/2 C oil
1/2 C rum (gold, not spiced)
1/2 C finely chopped pecans or walnuts (I use pecans)


1/4 C water
1 stick butter
1 C sugar
1/4 C rum

Mix dry ingredients with fork
Pour liquid into a well formed in the middle
Beat with mixer 3-4 minutes
Grease (or spray) and flour 12 C bundt pan
Sprinkle in chopped nuts around bottom of pan
Pour in batter
Bake at 350 for 50 minutes

Make sauce before cake is done:

Boil for 3 minutes in medium sauce pan - water, butter sugar,
rum. Let cool a bit. Pour on cake right after it comes out of the
oven. Make sure liquid is soaked in before removing from

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is totally easy, quick, "no fail" and delicious!




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