Mike's rum cake
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Mike's rum cake
  Rum    Cakes  
Last updated 6/12/2012 12:52:18 AM. Recipe ID 13996. Report a problem with this recipe.
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      Title: Mike's rum cake
 Categories: Cakes
      Yield: 12 servings
      1 c  Pecans; finely chopped
 18 1/2 oz Yellow cake mix; no pudding
      1 pk Vanilla pudding mix; small
      4    Egg
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark bacardi rum
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark bacardi rum
  Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan
  Sprinkle chopped pecans in bottom of pan Pour batter of water, cake
  mix, pudding, eggs and oil and rum over the nuts in the pan Bake 1
  hour or until done by toothpick test Cool and Invert over cake rack
  GLAZE: Melt and stir all ingredients except rum over low flame for 5
  minutes, keep stirring and wiping sides of pan Take an Ice pick and
  make many holes in the top of cake, thru the nut coating, after you
  have made many holes, keep drizzling in the glaze until it is all
  absorbed. You cannot rush this part.. Let the cake sit until dinner,
  and then enjoy with expresso, or other after dinner liqueur.
  ENJOY......This cake will keep well and is better the next day. Will
  always be very wet inside and moist.

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Recipe ID 13996 (Apr 03, 2005)

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