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Rum Cake Recipe

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This recipe for Rum Cake, by , is from The Montalto/Petty 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:  
Gina Petty

Category:
Category:

Ingredients:  
Ingredients:  
Cake -
c. Finely chopped pecans or walnuts
18 oz. package yellow cake mix
3.4 oz. instant vanilla pudding
4 eggs
c. oil
c. water
c. dark rum

Glaze -
c. butter
c. water
1 c. sugar
c. dark rum

Directions:
Directions:
Mix all dry ingredients together. Add eggs, oil, water, and rum. Grease and flour bundt cake pan. Sprinkle nuts in the bottom of the pan. Pour cake batter into pan over the nuts.
Bake for 1 hour at 325.

Remove cake from the oven and let cool. When cooled, invert and remove cake from bunt pan. Prick the top of the cake all the way around and drizzle glaze over top.

Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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