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

Rum Cake Recipe

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

Heather Lawrie Smith
Added: Thursday, November 29, 2007


1 cup chopped pecans
1 (18 1/2 oz.) package yellow cake mix
1 (3 3/4) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup Bacardi dark rum
1/4 pound butter
1/4 cup water
1 cups granulated sugar
1/2 cup Barcardi dark rum

Preheat oven to 325. Grease and flour 10 inch tube
or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix
all cake ingredients together. Pour batter over nuts. Bake
hour. Cool. Invert on serving plate. Prick top and drizzle and
smooth glaze evenly over top and sides. Allow cake to
absorb glaze. Repeat until glaze is used up.

For glaze: melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes, stirring constantly. Remove from heat and stir
in rum.




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