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Gram's Rum Cake Recipe

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This recipe for Gram's Rum Cake, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jonathan

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 cup Sliced Almonds
4 Eggs
cup Water
cup Oil
cup Gold Rum
1 box French Vanilla or Vanilla Cake Mix (Pillsbury, Betty Crocker etc)
1 small box Instant French Vanilla or Vanilla Pudding

Glaze
1 cup Sugar
cup Water
1 stick Butter
cup Gold Rum

Directions:
Directions:
Cake
Pre heat oven to 350F

Grease and flour Bundt pan and spread nuts on the bottom of the pan.

Beat eggs, oil, water, and rum in mixer

Add cake mix and pudding mix and beat on medium for about 3-5 minutes just until smooth, no more

Pour into pan and bake at 350F for 40-45 minutes - the cake should be golden brown

Loosen but leave in pan

Glaze
Melt butter in saucepan and add the sugar and water

Bring to a boil

Once it starts to boil, take off the heat and add the rum

Set aside

Final Steps
When cake has cooled, gently prick holes into the cake with a skewer or tooth pick

Slowly pour half of the glaze over the cake a bit at a time so it soaks in

Once the cake has soaked up the glaze, turn the cake over onto a base or plate and remove the pan

Gently prick more holes in top and pour remaining glaze over the top

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 Min

 

 

 

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