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

Rum Cake Recipe

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

Phyllis Gadd


1 box yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1 T. rum extract (or 1/2 c. real rum)
1 c. hot water (or 1/2 c. water)
1/2 c. oil
1/2 c. chopped nuts (opt.)
Glaze: (or use 1/4 c. rum with powdered sugar to drizzle over cake)
1 c. sugar
1/4 c. water
1 stick butter
green food coloring (opt.)

Grease and flour bundt pan (or 10" tube pan.) Sprinkle nuts in the bottom. Mix the other six ingredients for 3 min. Bake 350 for 50 min.
Make glaze 15 min. before cake is done.
Bring the 3 ingredients to a boil for 2 min. stirring constantly. Cool for 5 min. Add coloring if desired.
Pour over cake right after it comes out of the oven while still in the pan. Use a spoon to pull cake away from the edges so glaze gets down in there. Leave for 15 min. Turn out on wire rack to cool.

Personal Notes:
Personal Notes:
If Christmas time, add 1/2 c. crushed candy cane to batter.




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