| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Alcohol, Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
|
Box Duncan Hines Butter Yellow Cake Mix |
| 1/2 |
c |
White Rum |
| 1/2 |
c |
Crisco Oil |
| 1/3 |
c |
Water |
| 3 |
|
Eggs |
| 1/2 |
c |
Chopped Pecans |
INSTRUCTIONS
Add liquids and eggs to cake mix and blend well. Spray bundt pan with Pam
or grease with shortening. Sprinkle pecans in bottom of bundt pan. Pour
cake batter over pecans and bake at 325 degrees for 45 mins.
Topping: Put 2 tablespoons white rum, 1 stick oleo, 1 cup sugar and 1/4 cup
water in a saucepan and bring to a boil. Cool slightly. Pour some over cake
while it is still warm befor removing from pan. Remove cake from pan and
pour rest of topping over cake.
NOTES : I have found that the topping will stay on the cake better if I
cook the rest of the topping just a minute longer after I have put some on
the bottom of the cake in the pan.
Recipe by: Bill Spalding
Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on
Feb 17, 1998
A Message from our Provider:
“This is the day the Lord has made! Be glad!”