Rum Cake Recipe

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This recipe for Rum Cake is from Generations of Good Eating: Second Edition, 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: Cakes

Ingredients:	Ingredients: CAKE: 1 Butter Cake Mix 4 eggs 1/4 cup light rum 1/2 cup water 1/2 cup oil 1 cup chopped pecans GLAZE: 1/2 cup (1 stick) butter 1/4 cup rum 1/4 cup water 1 cup sugar

Directions:	Directions: Preheat oven to 325º. Grease and flour a large bundt pan or two medium-sized bundt pans. Sprinkle pecans in bottom of pan(s). Mix cake mix, eggs, rum, water and oil on medium speed. Pour over nuts in prepared pan. Bake for 50 minutes for large cake or 35 minutes for medium-sized pans. For glaze, melt butter. Add sugar, rum and water. Dissolve and boil for 3 minutes, stirring constantly. Pour over cake in pan as soon as the cake comes out of the oven, using a knife to let glaze seep down around edges of cake. Let stand for at least an hour. Remove cake from pan, putting cake on plate with nut-side up.

Personal Notes:	Personal Notes: This is a great cake for holidays or anytime. The longer it sets, the better it is! It also freezes well.

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Rum Cake Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: