Granny's Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg Duncan Hines yellow cake
4 T self-rising flour
1 small pkg instant vanilla pudding
4 eggs
1/2 C milk
1/2 C Wesson oil
1/2 C dark rum
1 C chopped pecans
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan or Bundt pan. Sprinkle nuts in bottom of pan.
Combine all ingredients and beat 2 minutes. Pour over nuts
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Bake 55-60 minutes. Cool for 10 minutes and turn out onto cake plate while you prepare glaze. Turn cake right side up. Pour glaze over cake while still warm.
GLAZE
1/2 cup sugar
1/8 cup water
1/4 cup butter
1/4 cup dark rum
Mix sugar, water and butter. Boil 5 minutes stirring constantly. (It needs to be thick and not runny) Remove from heat and stir in rum. Poke cake tester into cake and start basting several times with glaze. Allow to cool to room temperature and then refrigerate.
When you get ready to serve the cake, this topping is delicious.
TOPPING
1 1/2 cups eggnog
1 pack instant vanilla pudding 1/2 pint whipping cream
Whip all together let stand until thick. Serve over cake.
Can also be baked in 2 or 3 small Bundt pans.. I have used both 6 inch and 7 1/2 inch. Adjust time from 35-45 minutes |
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Personal
Notes: |
Personal
Notes: This cake makes great Christmas gifts
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