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My Mother's Rum Cake!
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Recipe Information
Patty Johnson

Serves/Makes:One Cake

  • 1/2 cup (125 ml) pecans, chopped
  • 1/2 cup (125 ml) light rum
  • 1/2 cup (125 ml) water
  • 1/2 cup (125 ml) vegetable oil
  • 4 eggs
  • 1 pkg. Betty Crocker Yellow Cake Mix with Pudding
  • 1 pkg. instant vanilla pudding
  • Glaze:
  • 1 cup (225 ml) granulated sugar
  • 1 stick butter
  • 1/2 cup (125 ml) light rum
  • Grease a bundt cake pan.
  • Sprinkle with sugar. (brown sugar is wonderful but you can just use granulated)
  • Sprinkle the chopped nuts in the bottom of the pan saving a few to sprinkle on top of the cake.
  • Mix remaining ingredients in a bowl for 2 minutes.
  • Pour into the prepared bundt pan.
  • Sprinkle remaining chopped nuts on top.
  • Bake at 325 degrees (175 C.) F. for 50-60 minutes.
  • Remove cake from oven and pour glaze over cake while it's still in the pan.
  • Let sit for a few minutes to let cake absorb glaze then remove from pan.
  • Glaze:
  • Heat all ingredients in small saucepan until dissolved.
This is absolutely the best rum cake. My sister owns a restaurant and they serve this cake with a rum Sauce. Either way it's delicious!

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