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My Sister Brenda's Rum Cake Recipe

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This recipe for My Sister Brenda's Rum Cake is from Nichols Family Favorites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

1/2 cup finely chopped pecans (hold out for instructions below)

1 box regular yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Sauce:

1/4 cup butter
1 cup sugar
1/4 cup water
1/2 cup rum
Directions:
Directions:
Preheat oven to 325º F.

Prepare Bundt pan by generously buttering and lightly flouring inside. Sprinkle chopped pecans
over the bottom of the inside of the pan (this will be the top when you turn it out)

Mix the cake mix and other ingredients together until well blended. Pour it into the Bundt pan and spread it evenly.
Bake for 1 hour, or until a toothpick inserted into the fattest part of the cake comes out clean.

Once out of the oven, let the cake cool while you make the sauce. Brenda would turn the cake out onto a
cooling rack after about 5 minutes. Then she'd put a sheet pan under it to catch any drippings from the sauce.
You don't want to waste this sauce, trust me.

Place first 3 sauce ingredients into a small sauce pan. Boil over medium heat for about 5 minutes,
remove from heat and stir in the rum. Drizzle slowly over the cake until it is absorbed.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
About 1 1/2 hours
Personal Notes:
Personal Notes:
Brenda used to sell these at her work during the holidays. We always asked her to bring this cake to our gatherings. They are so good. I was looking through my recipes for something else when I ran across this recipe in Brenda's handwriting! It was a pretty exciting moment. You can also mix this up by using different flavored cake mixes and different alcohols!

 

 

 

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