"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, by , is from for the LOVE OF COOKING!, 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!

Contributor:  
Contributor:  
Donna Ferrante

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 c. chopped pecans
1 yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
c. cold water
c. vegetable oil
c. dark rum

Glaze:
1 stick butter
c. water
1 c. sugar
c. dark rum

Directions:
Directions:
Cake:
Preheat oven to 325 F. Grease and flour a 10 inch tube or bundt pan or spray with baking spray. Sprinkle nuts over the bottom of the pan. Mix all ingredients together and pour over nuts. Bake 1 hour or until toothpick inserted in center comes out clean. Set on rack to cool for 10 minutes.

Glaze:
In a small saucepan melt the butter. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in rum.

Invert cake onto serving plate. Drizzle and brush glaze evenly over top and sides.

Personal Notes:
Personal Notes:
This is the original Bacardi Rum recipe that anyone over the age of 65 has surely tasted. I don't think you can beat it.

 

 

 

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