"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rum Cake Recipe

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This recipe for Rum Cake, by , is from Our Family Recipes, 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!

Contributor:  
Contributor:  
Marilyn Barton

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 cup chopped pecans or walnuts
1 box yellow cake mix
1 pkg. Jello Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour 10" tube or 12-cup Bundt cake pan. Sprinkly nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

I made this when we lived in Texas, then lost the recipe. I found it again!

 

 

 

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