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Mother Terrill's Rum Cake

Kraft Memeber Recipe
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kraft
Makes: 12 servings Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • Cake:
  • 1/2 cup chopped nuts (walnuts or pecans work well)
  • 1 cake mix with pudding in it
  • 1 box Jell-O Vanilla Flavor Instant Pudding Mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup cooking oil
  • 1/2 cup rum
  • Topping:
  • 1/4 cup water
  • 1/4 cup rum
  • 1/2 cup sugar
  • 1/2 stick butter
make it
Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Spread nuts in the bottom of the pan. Set aside. Combine the cake mix, pudding mix, eggs, water, oil and rum in a large mixing bowl. Mix as you would any cake until the mixture is smooth. Beat an additional 2 minutes until mixture is creamy. Pour into the Bundt pan.

Bake for 50 minutes. Cake is done when the top springs back when pressed lightly. Cool for about 5 minutes and turn out onto baker's rack. Place a plate under the rack to collect drippings from topping.

Topping:
Combine water, rum, sugar, and butter in a small sauce pan. Bring to a boil. Boil for about 3 minutes. Remove from stove. Drizzle topping over entire cake until topping mixture is gone. Allow cake to cool for about 1 hour.
Notes
Cake may be served warm or cool.

Cut in individual pieces to serve.

Cake freezes well for snacking later.
Average Rating  (1)
Rated  by whiterabbit13 on 6/30/2004 yummm..rum cake...you can also try chocolate pudding mix to make chocolate rum cake....mmmmmm
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