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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Margaret's Rum Cake Recipe

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This recipe for Margaret's Rum Cake is from The Extended Hargrove 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

1/2 c. chopped pecans
1 package Betty Crocker Super Moist Cake Mix - Butter Recipe Yellow (which has pudding)
1/2 c. water
1/2 c. Wesson oil
1/2 c. dark Rum
4 eggs

Glaze:

1 stick butter
1/4 c. water
1/3 c. Rum
1 c. sugar
Directions:
Directions:
Cake:

Heat oven to 325º. Grease and flour 12-cup Bundt pan and put nuts in the bottom. Mix remaining ingredients in order listed. Beat for 3 minutes. Pour in pan and bake 50-60 minutes. Remove from oven and pour glaze over hot cake.

Glaze:

Mix water, sugar and butter and boil 2-3 minutes. Add rum and pour by spoonfuls over cake. Use a toothpick to make holes so glaze will soak into cake. Let cake stay in pan until completely cold.

 

 

 

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