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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rum Cake Recipe

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This recipe for Rum Cake is from The Bell 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:  
1/2 cup pecans, chopped
1 Golden Butter cake mix (Duncan Hines)
3 oz box instant vanilla pudding
1/2 cup light rum
1/2 cup water
1/2 cup vegetable oil

Glaze:
1 cup sugar
3/4 stick butter
1/4 cup rum
1/4 cup water
Directions:
Directions:
Grease and flour a bundt pan. Put nuts in the pan.

In a large bowl, mix dry ingredients. Add remaining ingredients and mix for 2-3 minutes.

Pour in to prepared pan and bake at 325º

Leave in pan and immediately pour hot glaze over cake.

Glaze: combine ingredients in saucepan. Bring to boil over medium high heat. Boil for 3 minutes.

Pour over rum cake while it is still in the bundt pan. Allow to soak in completely before removing cake from pan.
Personal Notes:
Personal Notes:
Chocolate instant pudding can be used instead of vanilla.

 

 

 

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