"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

Golden Rum Cake Recipe

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This recipe for Golden Rum Cake is from Bentley 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c chopped pecans
1 (18.25 ounce) pkg yellow cake mix
1 (3.4 ounce) pkg instant vanilla pudding mix
4 eggs
1/2 c water
1/2 c vegetable oil
1/2 c dark rum

1/2 c butter
1/4 c water
1 c white sugar
1/2 c light rum (add last)


Directions:
Directions:
Preheat oven to 300-325 degrees Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then pour glaze in the pan and let sit an hour. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Number Of Servings:
Number Of Servings:
12

 

 

 

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