"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dr. Whinery's Rum Cake Recipe

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This recipe for Dr. Whinery's Rum Cake, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Thompson
Added: Sunday, June 14, 2009


Pecan pieces, Box Yellow Cake Mix, Small pkg instant vanilla pudding, 1/2 c. light rum, 1/2 c. water, 1/2 c. oil, 4 eggs
1 c. white sugar, 1 stick butter, 1/4 c. light rum,
1/4 c. water

Grease and flour bundt pan
Sprinkle pecan pieces in bottom of pan
yellow cake mix
Small Instant vanilla pudding
1/2 c. light rum
1/2 c. water
1/2 c. oil
4 eggs
Pour into cake pan
Bake in preheated oven 325 degrees for one hour
Before cake is done make glaze
Warm the four ingredients on burner until sugar completely dissolved:
1 c. sugar
1 stick butter
1/4 c. light rum
1/4 c. water
Pour glaze over warm cake while still in bundt pan
Let sit for a few minutes
Invert pan on plate.
Finish cooling

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from an ophthalmologist's wife in Ames. The surgeon brought the cake to a potluck when I worked at Mary Greeley, my first job. It has been a family favorite for 33 years.
The cake tastes best if made a day ahead.




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