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Country Kitchen
February 1, 2008 Previous Recipe | Next Recipe
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GRILLED BABY RIBS
HEARTY CHICKEN NOODLE CASSEROLE
MAMIE'S RUM CAKE
GARLIC SHRIMP AND GRITS
EASY POUND CAKE
TOMATO SALAD
CHICKEN CRESCENT ROLLS
ADRIANNA'S POTATO LOAF CAKE
MAMIE'S RUM CAKE

1/2 cup chopped pecans
1 box golden recipe cake mix
1 (3 1/4 -ounce) box instant vanilla pudding
1/2 cup light rum
1/2 cup water
1/2 cup cooking oil
4 eggs
HOT RUM GLAZE:
3/4 cup sugar
3/4 stick (6 tablespoons) butter
1/4 cup rum
1/4 cup water

Grease and flour a Bundt pan. Crumble nuts into bottom of pan. Place cake mix and vanilla pudding in a large bowl. Add rum, water, oil and eggs; mix, using electric mixer for several minutes. Pour batter into cake pan and bake at 325 degrees for 50 to 60 minutes.
Boil glaze ingredients for 2 to 3 minutes, remove cake from oven and immediately pour over hot cake.
Note: Hot glaze will cause cake to settle, but don't be alarmed. Cool cake in pan for 30 minutes and then remove.





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