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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

pastokes

pastokes

I had often added some sour cream to my chocolate cake mixes until one day I didn't have any sour cream, but I did have some yogurt.. I added an individual container of yogurt (it was fat free raspberry) to a devil's food cake mix. Everyone who had a piece asked what my secret was because it was the most moist and best chocolate cake they have had.


Grease and Flour the Pan

Grease and Flour the Pan

Instead of flour, I use a small amount of the cake mix to dust the baking pan. This eliminates that pasty look and taste on the bottom of cakes. I do this especially for chocolate cakes and bundt cakes.





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