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Mother's Rum Cake Recipe

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This recipe for Mother's Rum Cake is from The Ledbetter Family Cookbook, 5th Edition, 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:
4 eggs, well beaten
1 cup water
1/2 cup salad oil
1 box Deluxe Yellow Cake Mix

Glaze:
1/3 cup orange juice
1/3 cup rum
2/3 cup sugar
1 large box Lemon instant pudding mix
Directions:
Directions:
Combine eggs, water, oil, and cake mix. Beat until well blended. Pour into greased and floured 10 inch tube pan. Bake at 350º 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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