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Rum Cake Recipe

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This recipe for Rum Cake, by , is from A Few of Blanche's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maw

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C Chopped Pecans
1 ea. 18-1/2 oz. yellow cake mix
1 ea. 3-3/4 oz. package instant vanilla pudding
1/2 C Dark Rum
1/2 C Water
1/2 C Oil
4 Eggs

Hot Rum Glaze

1 C Sugar
1/2 C Butter or margarine
1/4 C Dark Rum
1/4 C Water

Directions:
Directions:
Preheat oven to 325. Grease & flour a 10" tube or bundt pan. Sprinkle chopped pecans on bottom.
Combine cake mix, pudding mix, oil and eggs; beat 2-4 minutes at medium speed of electric mixer.
Pour batter into pan and bake for50-60 minutes.
Pour hot rum glaze over hot cake (the glaze will cause cake to settle). Allow to cool in pan for 30 minutes before turning out.

Hot Rum Glaze

Combine all ingredients; boil 2-3 minutes. Pour over hot cake.

Personal Notes:
Personal Notes:
My doctor, Dr. Richard Smith, swears Mamma used a fifth of rum in her cake. I'm relatively sure that it was more than the recipe called for.

 

 

 

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