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Don't just say it, bake it.™

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Cakes

Rum Cake

Teresa Fee Recipe shared by:
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Rum cake with glaze topping

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 8
  • Rating:

Ingredients

  • 1 cup chopped pecans
  • 1 box Duncan Hines yellow cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1/2 cup water
  • 1/2 cup rum
  • 1/2 cup margarine
  • 1/4 cup water
  • 1 cup granulated sugar

Baking Instructions

  1. Combine cake mix,, eggs, oil, 1/2 cup water, 1/2 cup rum, and mix well.
  2. Grease and flour bundt pan, add pecans, and pour cake batter into pan. Bake at 325 for 1 hour.
  3. Combine margarine, 1/4 cup water, and sugar, and boil for 5 minutes, stirring constanttly . Remove from heat; add rum.
  4. After cake is cool, prick top and sides with fork and brush glaze over cake until absorbed.
  5. A tube pan may be used instead of a bundt pan.

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Tips

Classic carrot cake

Classic carrot cake

I add a 1/4 cup of well drained pineapple and 1/4 cup of pineapple not drained. I reduced the water buy 1/4 cup in carrot and raisin mixture. I also add 1/4 cup of chopped pecans. I live in a high altitude area so I add the 1/2 cup of flour. If some one in a lower altitude may need to adjust the moisture in the pineapple. whole family enjoyed this for Easter dinner.


Prevent Peaks in the Center

Prevent Peaks in the Center

A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.





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