"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


  Tried it? Rate this Recipe:


This recipe for JAMAICAN RUM CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Thursday, December 11, 2008


1/2 cup chopped pecan
1 (18.25 box yellow cake mix (butter recipe)
1 small box instant vanilla pudding
4 large eggs
1/2 cup veg. oil
1/2 cup water
1/2 cup dark rum

1 stick butter
1 cup sugar
1/4 cup water
1/4 cup rum

Preheat oven to 325, spray a bundt or tube pan with nonstick cooking spray. sprinkle pecans around the bottom of pan.
Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 min. Pour in prepared pan and bake for 1 hour. While cake is baking, prepare glaze. Combine all glaze ingredients, except rum, in a saucepan and bring to a boil for 1 min., remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.




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!