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    Rum Cake

    Source of Recipe

    Unknown source

    List of Ingredients

    1 cup chopped pecans
    1 18 oz. package yellow cake mix
    1 oz. package Jell-O Instant Vanilla Pudding Mix
    4 eggs
    cup cold water
    cup oil
    cup Bacardi Dark Rum (80 proof)
    Ingredients (glaze)
    cup water
    1 cup granulated sugar
    cup Bacardi Dark Rum (80 proof)


    Preheat oven to 325. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.

    Glaze: Melt margarine in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

    Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.




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