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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rum Cake Recipe

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This recipe for Rum Cake is from Flynn Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Cake Ingredients:
1 cup chopped pecans or walnuts
1 18 oz package/box of Yellow Cake Mix
1 3 oz package Jello vanilla pudding
4 eggs
cup cold water
cup Wesson or Crisco oil
cup Rum (80 proof)

Glaze Ingredients
pound butter
cup water
1 cup granulated sugar
cup Rum

Cake Preparation:
Grease and flour a 10 inch Tube or 12 cup Bundt pan.
Sprinkle nuts over the bottom of the pan.
Mix all ingredients and pour into pan.

Bake in 350 oven for 1 hour. Cool cake and invert on serving plate.
Prick the top of the cake to allow glaze to penetrate.

Glaze Preparation
Melt butter and stir in water and sugar.
Boil for 5 minutes stirring constantly.
Remove from heat and stir in Rum.
Drizzle and smooth the glaze over the top and sides of cake evenly.

Great cake and very moist.




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