"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rum Cake Recipe

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This recipe for Rum Cake, by , is from The Calitri Family Cookbook Project, 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!

Mary Ellen Fortier


2 parts to this recipe - the cake and the glaze

The Cake:
1 cup chopped pecans or walnuts
1 18.5 oz pkg yellow cake mix with pudding in the mix
(if you can't find pudding in the cake mix, add 1 pkg vanilla instant pudding pie filling)
4 3ggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum

The Glaze:
1/4 lb butter
1/4 up watr
1 cup ganulated sugar
1/2 cup dark rum

Preheat oven to 325 degrees
Grease and flour a 10" tube pan
Sprinkle nuts on teh bottom of the pan
Mix all the cake ingredients until well blended.
Pour the batter over the nuts
Bake 1 hour at 325 degrees
Let cake cool and then invert on a serving plate

To make the glaze:
melt the butter in a saucepan, stir in the water and granulated sugar.
Boil for 5 minutes stirring constantly
Remove from heat
Stir in the rum

Prick holes in the cake all around it.
Begin to slowly drizzle the glaze in to those holes. Let it seep in slowly, then add more. Be paitent or it will all end up on the plate.

Decorate with marachino cherries and boarder of sugar frosting or whipped cream.
Can also serve with seedless grapes, dusted in powdered sugar.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Always on hand for Christmas Eve, served with some home made whipped cream.




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