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Rum Cake Recipe

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This recipe for Rum Cake, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eric Taylor


1 box yellow cake mix
1 small box vanilla pudding mix (not instant)
1/2 cup water
1/2 cup oil
1/2 cup rum (Sneak into the Liquor Store for this one).
4 eggs
1/2-3/4 cup walnuts, crushed or diced

1 cube butter (the real stuff, DON'T be cheap)
1 cup sugar
1/3 cup rum

Place walnuts evenly across bottom of bunt pan. Mix all above ingredients for "Cake" together and pour into pan. Bake one hour at 325.
Meanwhile,cook ingredients for Glaze in a sauce pan for 2-3 minutes, until butter and sugar are dissolved.
When you remove the cake from the oven, immediately pour glaze evenly over cake. Let stand in pan for 30 minutes ( do not get scared as there will be lots of liquid on top of the cake when you do this but it will soak into the cake). After 30 minutes, take cake out of pan and put on serving plate.

Personal Notes:
Personal Notes:
I prefer to use Captain Morgan Spiced rum. Even better flavor.
You can also use ETOH free Flavoring but it will not be as tasty.




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