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1016 - Rum Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1016 - Rum Cake #

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.75oz. box Jell-O French vanilla INSTANT pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup rum
Domino's powdered sugar for sprinkling
Sauce: 1 stick butter; 1/4 cup rum; 1 cup white sugar; 1/4 cup water

In a mixer add cake mix. pudding mix, eggs, water and canola oil--beat. Add
rum--beat until smooth. Pour batter into greased bundt cake pan. Bake at
325 degrees for 50-60 minutes--test with a toothpick for doneness. When
cake is almost done, make the sauce: in a saucepan over low heat add
butter, rum, white sugar, and water--stir and heat until smooth and hot--sugar
should be dissolved. Remove cake from oven and pour hot sauce mixture on
the cake (at this point, the cake is still upside down in the bundt cake pan--do
NOT remove it--you are actually pouring the sauce on to the bottom of the
cake). Cool completely, and then cover the bundt cake pan (bottom of the
cake) with foil. Let the covered pan sit on the counter overnight. The next day
invert the cake on to a cake plate and sprinkle with powdered sugar before
cutting.


 

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