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Flavored Rum Cake Recipe

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This recipe for Flavored Rum Cake, by , is from The Yahn 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!

Keith Yahn


1 cup chopped walnuts
1 (18.25 ounce) pkg. yellow cake mix
1 (3.4 ounce) pkg. instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup flavored rum (for glaze)

Preheat oven to 325 F. Grease and flour a 10 in. Bundt pan. Sprinkle chopped nuts evenly in bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 c. water, oil and 1/2 c. dark rum. (I recommend Appleton Estates or Myers Dark Rum) Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 min., or until a toothpick inserted into the cake comes out clean. Cool for 10 min., then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. I glaze the cake over several hours and allow it to sit overnight for best results. To make the glaze: in a saucepan, combine butter, 1/4 c. water and 1 c. sugar. Bring to a boil over medium heat and continue to boil for 5 min., stirring constantly. Remove from heat and stir in 1/2 c. flavored rum. I use vanilla flavored or citrus flavored (such as Key Lime) rum. Be sure to remove from heat prior to stirring in the rum or it will boil over.




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