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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 Oliver Clan (of many names) 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 18 oz. Package of yellow cake mix
1/2 C Cooking oil
1/2 C Rum
1/2 C Water
4 Eggs
1 tsp Vanilla
3/4 C Chopped pecans

Topping Glaze:

1 C Sugar
1/2 C Butter
1/4 C Rum (add additional rum to taste)
1/4 C Water
Directions:
Directions:
Preheat oven to 325º

Grease and flour a Bundt cake pan. Sprinkle nuts in the bottom of the pan. Prepare the cake mix with the eggs, rum, oil, and water, and vanilla, mixing thoroughly. Pour over the chopped nuts. Bake for 40-60 minutes.

Glaze:

In a medium sauce pan over medium heat place your butter, water, sugar, and rum, stirring often, bring to a boil for 2-3 minutes. Pour the glaze over the hot cake as soon as it comes out of the oven. Spoon it over a little at a time. Let cool for 30 minutes in the pan. Tip: You can poke holes in the cake so that the glaze penetrates.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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