|
|
Quick Rum CakeCakes, Cookies & Candy
Add to Recipe Box
|
|
|
Submitted by T Landry for G Mayard
Abbeville, LA
on Wednesday, November 20, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
|
Holiday Fun Cake - Prepare ahead of time for the holidays and freeze. Also, great for picnics and Sunday dinner. |
| |
| Ingredients |
| 1 cup chopped pecans |
1 package yellow cake mix |
| 1 package French vanilla instant pudding |
1/2 cup Wesson Oil |
| 1/2 cup rum |
4 eggs |
| Sauce |
1 stick butter |
| 1 cup sugar |
1/4 cup water |
| 2 ounces rum |
| |
| | | Directions | Preheat oven to 325 degrees.
Sprinkle chopped pecans on bottom of greased tube or bundt pan.
Mix cake mix, pudding, water, oil and rum. Beat in eggs one at a time.
Pour batter into pan. Bake 1 hour at 325 degrees. Let cool.
For the sauce:
Boil butter, sugar, water and rum together in saucepan. Pour over cake while in pan. This will soak into the cake.
Let the cake completely cool before removing from pan. This cake also freezes well.
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
