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Cruzan Holiday Rum Cake Recipe

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This recipe for Cruzan Holiday Rum Cake, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Saturday, January 14, 2006


1/2 c. chopped almonds
1/2 c. Cruzan Pineapple Rum
1 pkg. (18.25 oz) yellow cake mix
1 pkg. (4.5 oz) instant vanilla pudding and pie filling mix
4 large eggs
1/2 c. oil

1/4 c. butter
2 tbsp. pineapple or orange juice
1/4 c. sugar
1/4 c. Cruzan Pineapple rum
1/2 c. pineapple or orange juice

Grease and flour bundt pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine next 6 ingredients. Beat at medium speed for 2 minutes. Spread into prepared pan. Bake at 325F for 1 hour or until cake tests done. Cool 15 minutes, remove from pan and cool completely.

For glaze: In saucepan, melt 1/4 cup butter. Add 2 tbsp. pineapple or orange juice and 1/4 c. sugar. Cook, stirring until sugar is melted. Boil 5 minutes. Remove from heat and gradually stir in 1/4 c. Cruzan Pineapple rum. Prick top of cake. Brush glaze over top and sides of the cake until all is absorbed.

Makes 12 servings




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