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"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 is from The Cyr Family Cookbook, 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 c. chopped pecans
1 pkg. yellow cake mix
1 3 3/4 oz. pkg. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Baccardi Dark rum

Glaze:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Baccardi Dark rum
Directions:
Directions:
Preheat over to 325º. Grease and flour bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Poke holes in the cake with a fork. Pour glaze over cake. Let sit in pan for about 30 minutes. Invert onto plate and cool.

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

 

 

 

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