Lemon rumcake
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Lemon rumcake
  Lemon    Cakes  
Last updated 6/12/2012 12:52:16 AM. Recipe ID 13956. Report a problem with this recipe.
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      Title: Lemon rumcake
 Categories: Cakes
      Yield: 6 servings
    1/2 c  Chopped pecans
 18 1/2 oz Yellow cake mix
  3 1/4 oz Instant lemon pudding mix
    1/2 c  Rum
    1/2 c  Water
    1/2 c  Oil
      4    Eggs

      1 c  Sugar
    1/4 lb Butter
    1/4 c  Lemon juice
           Zest from one lemon
    1/4 c  Rum
  Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
  (or a 11" diameter decorative jello ring mold). Put chopped nuts in
  the bottom of the pan. Put cake and pudding mixes in a large mixing
  bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
  325 for 50-60 minutes, or until a cake tester comes out clean.
  When the cake is almost done, prepare the glaze by boiling and
  stirring the sugar, butter, lemon juice and lemon rind for 2-3
  minutes. Remove from heat, let cool slightly, and then stir in the
  Remove cake from oven and spoon hot glaze over the bottom, but mostly
  between the cake and the sides (and center) of the pan. Let soak in
  and carefully turn cake out of pan when cool.

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Recipe ID 13956 (Apr 03, 2005)

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