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RUM SOAKED CAKE Recipe

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This recipe for RUM SOAKED CAKE is from Recipes from the EIDNESS-NABERHOOD, 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 cup pecans, chopped
1 yellow cake mix
1-3.4 oz. pkg. Instant vanilla pudding mix
4 eggs
½ cup cold water
½ vegetable oil
½ cup dark rum(Myer's Original Dark Rum)
RUM SAUCE
½ cup butter
¼ cup water
1 cup granulated white sugar
½ cup dark rum,(Myer's Orginial Dark Rum)
* whipped cream or cool whip

Directions:
Directions:
Preheat oven to 325°. Spray a 10" fluted tube pan with non-sticky spray. Sprinkle pecans over bottom of pan. In large mixing bowl, mix remaining ingredients until smooth. Pour batter over nuts. Bake one hour. Cool 10 minutes. Remove from pan to serving plate and cool completely. Pierce top of cake with meat fork. ½
RUM SAUCE Melt butter in small saucepan. Stir in sugar and water. Bring to a boil for five minutes. Stirring constantly. Stir in rum. Remove from heat and let stand 5 minutes to thicken. Drizzle and brush ½ rum sauce evenly over top and sides of cake. To serve, slice cake and spoon reheated sauce over each slice and top with whipped cream.

Personal Notes:
Personal Notes:
"...Love your neighbor as yourself..." Mark 12:31

 

 

 

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