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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rum Cake Recipe

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This recipe for Rum Cake is from The 2006 Intermatic 115th Anniversary 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 box - yellow cake mix
1 small pkg. - instant vanilla pudding
4 - eggs
½ c. - oil
½ c. - Rum
½ c. - water
chopped nuts (I use walnuts)

GLAZE:
¼ lb. - real butter
3 T. - water
1 c. - sugar
Directions:
Directions:
Preheat oven to 325°. Spray Bundt pan well with Pam. Add chopped nuts to bottom of cake pan. Mix all cake ingredients. Add to cake pan. Bake 1 hour. Cool cake and invert on plate that has a slight edge. Using a knife, put slits all over cake to absorb glaze.

GLAZE: Add together and boil gently. Stir constantly until thick. Remove from heat and SLOWLY add ½ c. rum. While glaze is still warm, pour glaze over cake slowly, giving it time to absorb. The run-off is ok because it can be scraped off as cake is cut and added to cake. Yummm.

 

 

 

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