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  #1  
Old 03-10-2007, 03:27 PM
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Default World's Best (and I'm not bragging by much) Rum Cake

I was gonna St. Patrickize this cake and use Irish Cream instead of rum, but then I got nervous. . .besides, why mess with success?

Ingredients:

1 box Pillsbury yellow cake mix
1 small box vanilla instant pudding
1/2 cup oil
1/2 cup water
1/2 cup rum
4 eggs

Directions:

Mix all the ingredients together.

Pam (or grease and flour) your bundt pan, sprinkle the bottom with chopped pecans and then pour in the mixture.

Bake at 350 for approximately 50 minutes. Remove from oven and, BEFORE removing the cake from the pan, pour the glaze over the warm cake (right from the oven) and let it sit about 15 minutes before turning over and removing from the pan.

Glaze Ingredients

1 stick butter (or margarine)
1 cup sugar (I use 1/2 c sugar and 1/2 c splenda. . .an offering to the diet gods)
1/4 cup rum
1/4 cup water

Mix together in a small sauce pan and heat. Let it bubble for a few minutes on top of the stove while the cake finishes cooking. When the cake finishes, remove it from the oven and then IMMEDIATELY our the glaze over the cake. Let it sit about 15 minutes to soak in, then turn the cake out onto a cake plate.

You'd think all this moisture would make your cake soggy, but it only makes it DELICIOUS!
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  #2  
Old 03-10-2007, 05:24 PM
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I love rum cake!!! I never tried making it before but it looks easy enough. I think I will give it a try next time I go to visit my sister.

The only bad thing about living over 500 miles from all your family and friends is that you don't get to bake much unless you can eat it all yourself lmao
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Old 03-10-2007, 07:22 PM
Lorri Lorri is offline
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Sounds really good, sounds similar to a cake my mom used to make with peach brandy, on the bottom instead of nuts she laid peach halves along with butter and brown sugar - I am gonna try it - I know she used rum in the cake part - or at least I think she did - been so long ago - but I am going to try the rum cake as described above - thanks for the recipe, sounds yummy - Lorri
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Old 03-11-2007, 11:18 PM
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this looks so easy......thanks
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Old 03-12-2007, 05:53 PM
Lorri Lorri is offline
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I made this earlier this afternoon, set it on the table so the flavors could set - lol, it is half gone - everytime my husband walks by he cuts a sliver - it is soooo moist and good - I am writing this one down in my recipe journal - thanks magie for a great recipe!

Lorri
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  #6  
Old 03-18-2007, 10:36 AM
Lorri Lorri is offline
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I made my second one today, cause the first one was gone by the next morning - I made it with peach brandy and whole canned peaches and pecans on the bottom - for the glaze I subbed brown sugar and added just a drop or 2 of vanillia -this one is sooo good too - I love this cause you can mix it up if you want!
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  #7  
Old 02-26-2009, 05:18 AM
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MagiePerdu MagiePerdu is offline
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[quote=MagiePerdu;213344]I was gonna St. Patrickize this cake and use Irish Cream instead of rum, but then I got nervous. . .besides, why mess with success?

D'OH!! Dunno why it took me this long to realize a nice irish whiskey would substitute quite well in this recipe!
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