Rum Cake 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Box Duncan Hines Yellow Cake | |
| Mix | ||
| 1 | 4 serving instant vanilla | |
| pudding mix | ||
| 4 | Eggs | |
| 1/2 | c | Vegetable oil, safflower |
| soy etc | ||
| 1/2 | c | Rum |
| 1/2 | c | Water |
| 1/4 | c | Water |
| 1/2 | c | Rum |
| 1/4 | lb | Butter |
| 1 | c | Sugar |
INSTRUCTIONS
from my Mom who doesn't keep kosher (I'm not sure about the pudding mix) Mix the cake ingredients together and bake in a prepared bundt pan for 1 hour at 325 F. Boil the water, butter and sugar together for 5 minutes. Add the rum and drizzle this over the HOT rum cake until it is all absorved. It helps to punch holes in the cake with a fork--gently now. Let this cool before serving. Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT) From: dkuttner@proaxis.com (Donna Holberg Kuttner)
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3749
Calories From Fat: 1952
Total Fat: 221g
Cholesterol: 1033.2mg
Sodium: 1936.4mg
Potassium: 366mg
Carbohydrates: 293.8g
Fiber: 0g
Sugar: 292.4g
Protein: 31g