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Rum Cake Recipe

By Newfoundland.ws
Traditional Newfoundland Rum Cake Recipe 1 cup pecan or walnuts, chopped
1 pack yellow cake mix* (18 1/2 oz)
1 pack Jell-O Vanilla Instant* - Pudding and Pie Filling - (3 1/4 oz)
4 Eggs
1/2 cup Cold water
1/2 cup cooking oil
1/2 cup Dark rum (80 proof)


Glaze:

1/4 lb Butter
1/4 c Water
1/2 c Dark rum (80 proof)
1 cup sugar
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Preheat oven to 325F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.


Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you


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