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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
Recipes with Barbara Holt's Rum Cake
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Directions: Preheat oven to 325 degrees.
Grease
&
flour a bundt pan. Crumble nuts in bottom of pan. Mix together cake mix, pudding, rum, water, oil, and eggs. Beat 2 minutes.
Pour mix into bundt pan.
Bake in 325 degrees oven for 50 minutes.
Cool cake and turn out onto cake plate.
Prepare Rum Glaze
&
pour over cake.
| Ingredients:
3/4 Cup(s) water
1/8 Quart(s) vegetable oil
4 egg
1/16 Quart(s) Rum flavoring or Real Rum rum
1 Package(s) Vanilla - Instant mix, pudding
1 Package(s) Duncan Hines mix, cake
12 Ounce(s) chopped pecans |
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Rum Glaze
163/625 Pound(s) sugar
163/1250 Pound(s) butter
137/4377 Quart(s) flavoring or real rum
1/8 Cup(s) water |
Directions:
Mix
&
boil 2-3 minutes. Pour over rum cake. Keeps for weeks.
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