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

(Cake) Hazelís Rum Cake Recipe

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This recipe for (Cake) Hazelís Rum Cake, by , is from Family Recipes, 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!



1 cup chopped pecans
1 pkg yellow cake mix (Hazel likes Duncan Hines)
1 omg French vanilla instant pudding
1/2 cup water
1/2 cup Wesson oil
1/2 cup dark rum
4 eggs

1 stick butter
1 cup sugar
1/4 cup water
2 oz dark rum

Preheat oven at 325 degrees.
Spray a bundt pan with Pam
Sprinkle the bottom of the bundt pan with chopped pea and.
Mix together cake mix, pudding, water, Wesson oil and rum with a hand mixer.
Beat in eggs, one at a time.
Pour the batter into the bundt pan and bake for one hour at 325 degrees.
Allow to cool on a wire rack.

Boil sugar, butter, water and rum together in a saucepan.
Pour over the cooled cake while still in the pan.
Let the glaze soak into the cake overnight.
Remove from pan.




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