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Rum Cake Recipe

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This recipe for Rum Cake, by , is from The Whole Fam Damn's Cookin', 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:  
Cindy Hill & Glenna "Grammy" Kuykendall

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
vegetable oil for spray for misting the pan
flour for dusting the pan
1 C. finally chopped pecans or walnuts
1 package plain yellow cake mix
1 package vanilla instant pudding mix 3.4 ounces
C. dark rum
C. vegetable oil
C. water
4 large eggs
Glaze :
4 T. butter
2 T. water
C. sugar
C. dark rum

Directions:
Directions:
Preheat oven to 325. Place rack in center of oven. Lightly mist a 12 Cup Bundt pan with oil then dust with flour. Shake out excess. Sprinkle pecans or walnuts in the bottom of pan and set aside. Place cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl. Beat with electric mixer on low for one minute, scrape sides of bowl with rubber spatula. Increase mixer to medium and beat for 2 minutes, scraping sides down if needed. The batter should look thick and smooth. Place pan in oven. Bake cake until Golden Brown and Springs back when lightly pressed with your finger 58 - 60 minutes. Remove from oven in place on a wire rack to cool for 20 minutes. Run along sharp knife around the edge of cake and invert it onto a serving platter. Poke holes in the top of cake with a wooden skewer or toothpick. Prepare the glaze. Place the butter in a small saucepan and melt over low heat for 2 - 3 minutes. Add the water and sugar stirring, increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let the glaze simmer until thickened approximately 4 to 5 minutes, stirring constantly. Remove pan from heat and stir in rum. Spoon the glaze over warm cake allowing it to seep into the holes and drizzle down the sides and into the center of cake. Allow cake to cool completely before slicing.

Personal Notes:
Personal Notes:
Store this cake covered in aluminum foil or plastic wrap, at room temperature for up to 4 days or in a refrigerator for up to one week, or freeze it wrapped in foil for up to 6 months. Thaw of cake overnight on the counter before serving.

 

 

 

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