| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped nuts |
| 1 |
pk |
(18.5-oz) butter recipe golden cake mix |
| 1 |
|
(3.75-oz) instant vanilla pudding mix |
| 1/2 |
c |
Light rum |
| 1/2 |
c |
Water |
| 1/2 |
c |
Oil |
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
c |
Rum |
| 1 |
|
Stick butter |
| 1/4 |
c |
Water |
INSTRUCTIONS
HOT RUM GLAZE
CAKE: Grease and flour bundt pan; crumble nuts into bottom of pan. Place
cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs.
Mix for 2 minutes. Bake at 325 for 50-60 minutes. Remove cake from oven
immediately and pour on Hot Rum Glaze. HOT RUM GLAZE: Place ingredients in
small saucepan and boil for 2-3 minutes.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”