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Sunday, November 7, 2010

Rum Cake (Diana and Hanne)

Ingredients
1 cup chopped walnuts/pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum

GLAZE FOR TOP;
11/2 stick buter
½ cup water
1 cup sugar
½ cup dark rum

Directions
Grease 10” cake pan and sprinkle nuts evenly on bottom
Combine all ingredients
Use mixer and mix ingredients until smooth
Pour mixture over nuts
Bake at 325oF for 1 hour
While the cake is in oven make and melt glaze in pot at on stove top
Boil butter, water, and sugar for 5 MINUTES
When mixture is cool add rum
When cake is cool flip over onto plate and prink all around the top with a fork
Drizzle rum glaze evenly on top of the nuts allowing to soak through

Implements
Mixer
Tube pan

Comments
For a rummier and moist dessert let stand in refrigerator 1-2 days before eating

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