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Member Since 06 Mar 2005
Offline Last Active Yesterday, 10:04 PM

Posts I've Made


Yesterday, 10:03 PM

I figured it was time to bump this back to the top of the heap  :biggrin:


Rum Cake

1 cup chopped pecans or walnuts

1 package (2 layer size) yellow cake mix

1 package (4 serving size) vanilla flavor instant pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup dark rum (80 proof)


Pre-heat oven to 325 degrees F.  Sprinkle chopped nuts evenly into the bottom of a greased & floured 10 inch tube pan or Bundt pan.  Combine cake mix, pudding mix, eggs, water, vegetable oil and rum in a large mixer bowl.  Blend, then beat at medium speed for 2 minutes.  Pour into pan.  Bake at 325 degrees F for 60 minutes or until cake springs back when lightly pressed.  Cool in pan for 15 minutes.



1 cup sugar

1/2 cup butter or margarine

1/4 cup water

1/2 cup dark rum (80 proof)


Combine sugar, butter/margarine and water in sauce pan.  Bring to boil and boil for 5 minutes stirring constantly.  Remove from heat and stir in rum.  Return sauce pan to heat and bring just to boil.  Remove cake from pan onto serving plate.  Place 8 pecan or walnut halves evenly around top of cake, the spoon warm glaze over cake.


Remember:  the rum goes into the cake, not the chef  :haha:

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