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This recipe for CAKE ~ RUM CAKE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, September 11, 2008


1 c. pecans or walnuts, chopped
18 1/2 oz. yellow cake mix
3 oz. pkg. vanilla instant pudding/pie filling
4 eggs
1/2 c. water
1/2 c. oil
1/2 c. Bacardi dark rum, 80% proof

1/4 lb. butter, melted
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Preheat oven to 325.

Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all remaining ingredients together. Pour batter over nuts. Bake at 325 for 1 hour.

While cake is baking, make glaze. When cake is done, remove from oven and cool. Invert on serving plate, so that nuts are facing up, and prick top.

To Make Glaze: In a medium saucepan, melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add rum. Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is gone.




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