"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Rum Cake Recipe

  Tried it? Rate this Recipe:


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

Kathy Flemming
Added: Monday, June 25, 2007


1 box yellow cake mix (Duncan Hines Moist Supreme)
1 cup chopped pecans
1 small package instant vanilla pudding
1/2 cup rum
1/2 cup water
1/2 cup liquid cooking oil
4 eggs

1 cup sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup water

Grease and flour a bundt or tube pan. Sprinkle nuts on bottom of pan. Beat all other ingredients for 3-4 minutes. Pour into pan. Bake at 325 for 50-60 minutes.

Glaze: Bring to a boil in a heavy pan. Boil approximately 3 minutes stirring frequently to avoid sticking. Pour over cake while cake is still hot and still in pan. Pull cake away from sides of pan with a spatula while pouring on glaze. Let cake sit in pan for 15 minutes. Turn onto cake plate. Better if made 3-4 days ahead.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*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.

Search for more great recipes here from over 500,000 in our family cookbooks!