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"The belly rules the mind."--Spanish Proverb

Rum Cake Recipe

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This recipe for Rum Cake is from The Seigel Family Cookbook Project July 2009, 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:  
3/4 cup pecans, chopped
1 pkg yellow cake mix (preferably w pudding)
1/2 cup corn oil
1/2 cup rum
4 eggs
Sauce:
1 stick butter
1 cup sugar
1/2 cup rum
Directions:
Directions:
Preheat oven to 325º. Sprinkle chopped pecans on bottom of greased & floured bundt pan (or 2 bread pans). Blend all other ingredients in large bowl at medium speed for 2 minutes. Pour batter into pan(s) and bake for 45-55 minutes.Cool for 15 minutes before pouring sauce on cake.
Sauce: Boil ingredients together in saucepan for 3 minutes. Pour hot sauce over cake while in pan. Let cake cool before removing from pan.

 

 

 

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