Rum Cake Recipe

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This recipe for Rum Cake is from Centennial Community 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Cake: 1/2 c. water 1/2 c. oil 1/2 c. rum 4 eggs 1 yellow cake mix 1 package instant vanilla pudding 1/2 c. pecan pieces Glaze: 2 T. butter 1/8 c. water 1/2 c. sugar 1/4 c. rum

Directions:	Directions: Preheat overn to 325º. Spray bundt or angel food pan (two pieces) with Wesson oil. Sprinkle pecans over bottom of pan. Mix together the water, oil, rum, eggs, and instant vanilla pudding thoroughly. Pour in pan and bake 55 minutes to 1 hour. Cool cake. In small saucepan combine butter, water and sugar. Cook for 3-5 minutes. Remove from heat and add rum. Wait until cake is completely cooled. Poke holes in top of cake, and pour glaze evenly over pecans. Make the cake 24 hours before you want to eat it so the flavors blend.

Number Of Servings:	Number Of Servings: Up to 22 slices, depending on how you slice it!
Preparation Time:	Preparation Time: 1 to 1 1/2 hours

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Rum Cake Recipe

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