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Rum Cake Recipe

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This recipe for Rum Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Tuesday, August 14, 2007


1/2 c. chopped nuts (walnuts) or to taste
1 box yellow cake mix
1/2 c. light rum
1/2 c. water
1/2 c. oil
4 eggs
Powdered sugar

1 stick butter
1/8 c. water
1/8 c. light rum
1 c. sugar

Preheat oven to 325. Lightly butter and flour a 12-cup bundt pan. Sprinkle bottom of pan with chopped nuts and set aside. In a large bowl, combine the cake mix, rum, water, oil, eggs and nuts; beat well. Pour into prepared pan and bake for 50 minutes.

During the last 10 minutes of baking, prepare the sauce. Combine the butter, water, rum and sugar in a medium sauce pan and heat to a boil. Remove cake from oven and let stand about 5 minutes. Pour sauce mixture around outside and center of cake while still in the pan. Invert cake onto cake plate. Sprinkle with powdered sugar.

Preparation Time:
Preparation Time:
10 minutes




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