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Rosemary's Rum Cake Recipe

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This recipe for Rosemary's Rum Cake is from Despot/Faraci Family and Frinds Cookbook, 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:  
1 pk yellow butter cake mix,
1 33/4oz package vanilla instant pudding,
1/2 cup light rum,
1/2 cup water,
1/2 cup cooking oil - canola,
4 eggs,
1/4 cup chopped pecans,
for rum glaze,
1 cup sugar,
1 stick butter,
1/4 cup rum,
1/4 cup water,
boil for 2 or 3 minutes
Directions:
Directions:
grease and flour tube or bundt pan, crumble 1/2 cup chopped pecans on bottom of pan, mix all ingredients and pour into pan, bake at 325 for 60 minutes, remove cake from oven and poke holes in it, and immediately pour on hot rum glaze,cake will settle
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes 60 for cooking

 

 

 

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