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Volume II
January 12, 2005

Rum Cake Request

Last month Renee wrote in requesting a rum cake recipe. Well Renee--- you got it! We received about 25 recipes, all with rave reviews. Since there is simply no way to include all the recipes in this newsletter, we have randomly selected a few to feature. Thank you to all who sent in recipes!

My husband's mouth waters when I say "Rum Cake!!!"
--Ann Robinson, Hendersonville, NC

Rum Cake

3/4 c. chopped walnuts in bottom of well-greased (I use Pam)Bundt pan
1 box Betty Crocker yellow cake mix
1 small box instant vanilla pudding
1/2 c. rum (light)
1/2 oil (I use Crisco oil)
1/2 c. water
4 eggs
Beat all together and bake at 320 for 55 minutes
While cake is baking, cook together:
1/4 # butter
1 c. sugar
1/2 c. rum---cook 2 to 3 minutes

As cake comes from oven, drizzle glaze slowly down all sides. Continue until all glaze is used. Cool in pan 30 minutes.

Try this recipe; it is unbeatable and anybody would love to receive this cake as a gift or treat!

From : Carolynn Scoffield

Rum Cake
Servings: 12

1 Cup Chopped pecans
1 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant Vanilla pudding mix
4 Eggs
1/2 Cup Cold water
1/2 Cup Wesson oil
1/2 Cup Dark rum (80 proof)

1/4 Pound Butter
1/4 Cup Water
1 Cup Sugar
1/2 Cup Dark rum (80 proof)

Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top with a metal or wooden skewer or long tined fork, then drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Dear Dan,
My Aunt Helen Brown always made this special cake.  Here is her recipe from our family recipe cookbook.


1 cup chopped nuts - usually pecans
1 package yellow cake mix with pudding
1 3 3/4oz. package instant vanilla pudding
4 eggs
1/2 cup oil
1/4 cup rum

1 cube butter
1 cup sugar
1/4 cup rum
2 tablespoons Karo syrup.

Grease and flour 10" tube cake pan.  Spread nuts on bottom.  Mix all other ingredients together and pour over nuts.  Bake at 350F. for 50-60 minutes on the bottom rack of the oven.  While baking mix:  1 cube butter, 1 cup sugar, 1/4 cup rum, 2 tablespoons Karo syrup.  Simmer for 5 minutes.  When cake is done, poke well and slowly pour glaze over cake.  Let stand 40 minutes before removing cake from pan.


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