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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

rum cake Recipe

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This recipe for rum cake is from The Robbins Family Cookbook Project, 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:
Ingredients:  
Ingredients:  
Cake:
1C. chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2C. cold milk
1/2C. veggie oil
1/2C. dark rum

Glaze:
1 stick butter
1/4C. water
1C. sugar
1/2C. dark rum
Directions:
Directions:
Cake:
preheat oven to 325º. grease and flour 12-cup bundt pan. sprinkle nuts on bottom of pan. combine all cake ingredients. beat for 2mins. on high with electric mixer. pour into prepared pan. bake for i hour. cool in pan. invert on serving plate. prick top with fork. drizzle glaze over top of cake. use brush or spoon to put extra drippings back on cake.

Glaze: melt butter in saucepan. stir in water and sugar. boil 5 mins, stirring constantly. remove from heat and stir in rum.
Personal Notes:
Personal Notes:
this cake IS the way to a man's heart!

 

 

 

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