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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 Renaldi 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:  
1/2 c. Chopped Pecans
1 pkg. Butter Recipe Golden Cake Mix
1 Small pkg. Vanilla Instant Pudding Mix
1/2 c. Light Rum
1/2 c. Water
1/2 c. Oil
4 Eggs
Directions:
Directions:
Grease and flour Bundt pan. Crumble nuts in bottom of pan. Mix cake mix and instant pudding; add rum, water, oil and eggs. Beat for 2 minutes. Pour batter into Bundt pan. Bake at 325º for 50 - 60 minutes. Remove cake from oven and immediately pour on hot rum glaze! Hot glaze will cause cake to settle; but don't be alarmed it will taste yummy! Cool cake 30 minutes; remove to serve.
Hot Rum Glaze:
1 c. Sugar
1/4 c. Light Rum
1 Stick Butter
1/4 c. Water
Boil all ingredients 2-3 minutes in a saucepan; pour over hot cake.
Personal Notes:
Personal Notes:
Recipes that included spirits and those baked in the popular "Bundt" pan were favorites in the 1970's.

 

 

 

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