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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rum Cake Recipe

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This recipe for Rum Cake is from The Elliott Family Cookbook Project, 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:  
CAKE:
1 c. chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3 3/4 oz. pkg instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. cooking oil
1/2 c. rum

GLAZE:
1/4 lb. butter or margarine
1/4 c. water
1 c. sugar
1/2 c. rum
Directions:
Directions:
Preheat oven to 325º. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on a serving plate. Make glaze by heating margarine/butter, water, sugar, and rum over low heat until ingredients are melted and thoroughly mixed. Pour over cooled cake.

 

 

 

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