"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mother's Rum Cake Recipe

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This recipe for Mother's Rum Cake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johnnye Dobbs
Added: Saturday, February 28, 2009


4 eggs, well beaten
1 cup water
1/2 cup salad oil
1 box Deluxe Yellow Cake Mix

1/3 cup orange juice
1/3 cup rum
2/3 cup sugar
1 large box Lemon instant pudding mix

Combine eggs, water, oil, and cake mix. Beat until well blended. Pour into greased and floured 10 inch tube pan. Bake at 350 for about 1 hour, or until center springs back when touched lightly. Check cake with toothpick for doneness 10 minutes before the hour is up. Do not remove from the pan.

Mix orange juice, rum and sugar. Let stand to dissolve. When cake is done, instead of removing from pan, run knife around sides and center of pan. While cake is hot, drizzle mixture over entire cake. Make at least 1 day before serving, and store in pan until ready to serve. If you use a Teflon pan, do not run knife around it.




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