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Rum Cake Recipe

   
 

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     Rum Cake

Category   Desserts - Breads
Sub Category   Holiday Dish

Ingredients
1 Box Golden Butter Cake Mix (without pudding)
1 Box instant vanilla pudding (serves 4)
1c Chopped nuts
1/2c Light Rum (Bacardi)
1/2c Oil
1/2c Water
4 Eggs
1c Sugar
1 Stick butter
 
1/4c Light Rum (Bacardi)
1/4c Water

Instructions
Preheat oven to 325 degrees. Grease bundt pan. Place nuts in the bottom of the bundt pan. Combine- cake mix, pudding, 1/2c water. Mix on medium speed. Add 1/2c oil and 1/2c rum. Continue mixing on medium speed for 1-2 mins. Add eggs in one at a time, mixing well after each. Bake at 325 degrees for 1hr, or until cooked thru. While the cake is baking, make the syrup- combine the last four ingredients (1c sugar, 1stick butter, 1/4c light rum, 1/4c water) in a sauce pan over med-low heat. Bring to a boil, let boil for 2mins. remove from heat. When the cake is finished cooking, pour the syrup over the cake immediately (while still in the bundt pan). I poke holes into the cake with a fork, then pour the syrup over. Make sure the bundt pan is on a plate or tray, because the syrup will spill over. Cool for at least 30mins before removing from bundt pan.


Originally Submitted
11/15/2014





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