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"Hunger is the best sauce in the world."--Cervantes

RUM CAKE Recipe

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This recipe for RUM CAKE is from The Ziegemeier Family & Friends 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 cup chopped pecans
1 yellow cake mix
3 ¾ oz. vanilla instant pudding
4 eggs
½ c cold water
½ cup of oil
½ c dark rum

Glaze: ¼ c real butter
¼ c. water
1 c sugar
½ c dark rum – add after boiling the above
Directions:
Directions:
Preheat oven to 325. Grease and flour 10” tube pan or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto cake plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used.
Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
30 min.

 

 

 

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