"Hunger is the best sauce in the world."--Cervantes

June Massey's Wonderful Rum Cake Recipe

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This recipe for June Massey's Wonderful Rum Cake, by , is from Generations of Goodness !, 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:  
Genice Berry (Williams)

Category:
Category:

Ingredients:  
Ingredients:  
4 Eggs
1/2 salad oil
1/2 plus 2 Tbs cup water
1/2 cups plus 2 Tbsp Barcardi Light Rum
1 yellow cake mix
3 1/4 oz box instand vanilla pudding
1 cup sugar
1 stick oleo
1/2 cup crushed pecans

Directions:
Directions:
Preheat oven to 325. Beat eggs, 1/2 cup salad oil, 1/2 cup watr and 1/2 cup Barcardi Light Rum. Add cake mix and vanilla pudding. Spray bundt pan with Pam, or baking spray and cover the bottom with fine nuts. Pour in batter and bake for 50-55 minutes,
Remove cake from over, poke holes in cake with fork.

RUM SAUCE

Mix 1 cup sugar, 1 stick oleo, 2 Tbsp water and 2 Tbs Barcardi light rum. Boil gently for one minute.
Pour hot Rum Sauce over cake while it is still in the pan. Cool for 15 minutes and invert pan on cake platter.

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
This was a favorite at our Episcopal Church Women's food fair. We couldn't make enough of them! These also freeze well. Wrap tightly in plastic wrap and then wrap tightly in foil.

 

 

 

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