"The belly rules the mind."--Spanish Proverb

Rum Cake Recipe

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This recipe for Rum Cake is from Rosemary's Kitchen, 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!



4 whole eggs
1/2 c water
1/2 c canola oil
1/2 c gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (Jell-O)

1 c granulated sugar
1/4 c water
1 stick butter
1/2 c gold rum, Bacardi

Grease a Bundt pan . Beat eggs, oil, water, and rum in mixer just until incorporated.
Add pudding mix and cake mix and beat on medium about 3 - 5 minutes just until
a smooth texture. Pour into pan and bake at 350 degrees fro 40 - 45 minutes. The
cake should have a slight golden brown color, but will darken with the glaze.

Note: The glaze needs to be prepared approximately 10 minutes before the cake is ready.

Melt butter in a saucepan and add the sugar and water, bring to a boil. Once it starts to
boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that
amount or more. Set aside.

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with
a skewer. Slowly pour half the glaze over the cake. Be sure to fill in the holes. Once the cake
has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will
stay on. Gently prick more holes on other side and slowly pour the other half of the glaze
over the cake. Let cool and enjoy. Best served at room temperature.

Personal Notes:
Personal Notes:
A holiday favorite for family gatherings.




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