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--- recipes:rum_cake [2016/11/16 10:31] – jmarcos
+++ recipes:rum_cake [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:rum_cake.jpg?direct&200|}}
+====== Rum Cake ======
+/* Description */
+This is a recipe from Karen Rex, and it is both simple and delicious. Karen and Ed Rex lived across the street from me in St. Louis Park and were lifelines to me then and are still wonderful family friends now.
+The kids call this "Vanilla Cake" and love to help make it.
+<WRAP right>{(rater>id=100|name=Rum Cake|type=rate|headline=off)}</WRAP>
+|**Preheat:** 325°|**Yield:**  servings||
+|**Prep:** 0:10|**Wait:** 0:00|**Cook:** 0:55|
+====== Ingredients ======
+**Cake:**
+  * 1 pkg Yellow Cake Mix (18.5 oz)
+  * 1 pkg Vanilla Instant Pudding (3 3/4 oz)
+  * 1/2 cup Water
+  * 1/2 cup Vegetable Oil
+  * 1/2 cup Light Rum
+  * 4 Eggs
+    * Blend in large bowl at medium speed for 2 minutes
+  * 3/4 cup Pecans, Chopped (Optional)
+    * Sprinkle on bottom of greased and floured bundt pan
+    * Pour mix into pan
+    * Bake for 45-55 minutes
+Cool 15 minutes before pouring sauce on cake
+**Sauce:**
+  * 1 stick Butter (must be butter, not margarine or blend!)
+  * 1 cup Sugar
+  * 1/4 cup Rum
+  * 1/4 cup Water
+    * Boil together for 3 minutes
+    * Pour hot sauce over cake while in pan.
+Let cool before removing from pan
+====== Notes ======
+Freezes beautifully
+Dust with powdered to sugar to fancy it up a bit.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Dessert/Cake JMarcos 5★ }}
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+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~