"Those who forget the pasta are condemned to reheat it."--Unknown

Rum Cake Recipe

  Tried it? Rate this Recipe:


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

Sue White
Added: Monday, April 21, 2008


1 Butter Cake Mix
4 eggs
1/4 C. light rum
1/2 C. water
1/2 C. oil
1 C. chopped pecans

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

Preheat oven to 325. Grease and flour a bundt pan.
Sprinkle pecans in bottom of pan. Mix cake mix, eggs, rum, water and oil on medium speed. Pour over nuts. Bake 50 minutes. After baking, let cake stand in pan for 30 minutes.

For glaze, melt butter. Add sugar, rum and water. Dissolve and boil for 3 minutes, stirring constantly. Pour over cake in pan. Let stand for 30 minutes.

This cake freezes well. This recipe makes one large or two medium cakes. Medium cakes bake 35 minutes as opposed to 50 minutes.

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




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!