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Rum Cake Recipe

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This recipe for Rum Cake, by , is from Elsasser/McKinney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene McKinney

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans, walnuts, or macadamia nuts
1 c. yellow cake mix (18 oz)
1 box vanilla instant pudding (4 serving size)
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum (80 proof)

Glaze:
1/4 lb. butter
1/3 c. water
1 c. sugar
1/2 c. dark rum

Directions:
Directions:
Mix cake ingredients together and either sprinkle nuts over bottom of greased bunt pan or mix in batter. Bake 325 oven for 1 hour. Cool in pan on rack.

Let cool slightly and add glaze.

Glaze:
Combine all ingredients except rum.Cook for 5 minutes then remove from heat and add rum. Cool. Spoon glaze slowly over cake till completely absorbed. Let sit for awhile and turn out on cake plate. Let flavors blend for 2 days

 

 

 

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