Rum Cake

Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I usually
spread some shopped walnuts in the pan before pouring the batter in. ) Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour. Cool in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5 minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about calories while
eating this!
Katherine

mmmm....

what a time to be pregnant! :P

"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I usually
spread some shopped walnuts in the pan before pouring the batter in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour. Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5 minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about calories
while
eating this!
Katherine

On Tue, 12 Aug 2003 16:14:35 -0500, Katherine Burgess wrote:
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325=B0F. Grease and flour a 10-inch tube pan. (I
usually
spread some shopped walnuts in the pan before pouring the batter
in. ) Mix
the ingredients until smooth. Pour into prepared pan. Bake one
hour. Cool in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and
brush rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5
minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about
calories while
eating this!
Katherine

Knitters and crocheters and such have to eat and drink too, Katherine,
so thanks for sharing.
BTW, I read it as Rum Coke rather than Rum Cake, LOL, and I haven't
been in the sauce today, either!
LOL
Hugs,
Noreen

Noreen's Knit*che
NATA #447
(my family tree is FULL of 'nuts'!)
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"Noreen's Knit*che" wrote
Knitters and crocheters and such have to eat and drink too, Katherine,
so thanks for sharing.
BTW, I read it as Rum Coke rather than Rum Cake, LOL, and I haven't
been in the sauce today, either!

LOL
Katherine

"Els van Dam" wrote

Wow......Rum cake eh......Otto will love that one. We have a little bit
of rum left over from Christmas....(I know I will get reactions to that.)

LOL Not from me, Els. I always have left-over rum. Not left-over other
things, though. g
Katherine

AH, but the glaze is loaded (literally!), so she would have to leave the rum
out of that. And I think that is the best part. g
Katherine

"Els van Dam" wrote in message
...
In article aId_a.32607$ff.15680@fed1read01, "Allaya Diep"
wrote:

mmmm....

what a time to be pregnant! :P

I am sure that by the time the cake is baked thgere is no alcohol left in
it. It will have evaporated.

Els

"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I usually
spread some shopped walnuts in the pan before pouring the batter in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour.
Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush
rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5
minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about calories
while
eating this!
Katherine



--
delete doba to email me.....:=))

No Katherine I will not think of the calories - I cannot count that far God
Bless Gwen

--

Gwen Kelly


"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I usually
spread some shopped walnuts in the pan before pouring the batter in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour. Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5 minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about calories
while
eating this!
Katherine

"Allaya Diep" wrote in message
news:aId_a.32607$ff.15680@fed1read01...
mmmm....

what a time to be pregnant! :P

Isn't it wonderful - guilt free eating! I'm going to enjoy it while it lasts
then I'll have to join the diet group and the gym after November (okay, I'll
postpone till after Christmas, let's be honest!)

Claire

"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I usually
spread some shopped walnuts in the pan before pouring the batter in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour.
Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush
rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5 minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about calories
while
eating this!
Katherine

well THAT'S the understatement of the century! LOL

I made some buttered rum once on a very cold evening while some friends were
over. We got so loaded just smelling it we didn't know what to do with
ourselves! now imagine a nice sponge cake soaking in it. yummy!

Allaya

"Katherine Burgess" wrote in message
...
AH, but the glaze is loaded (literally!), so she would have to leave the
rum
out of that. And I think that is the best part. g
Katherine

"Els van Dam" wrote in message
...
In article aId_a.32607$ff.15680@fed1read01, "Allaya Diep"
wrote:

mmmm....

what a time to be pregnant! :P

I am sure that by the time the cake is baked thgere is no alcohol left
in
it. It will have evaporated.

Els

"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I
usually
spread some shopped walnuts in the pan before pouring the batter
in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one hour.
Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and
brush
rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5
minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about
calories
while
eating this!
Katherine



--
delete doba to email me.....:=))

g Glad you liked it, ALlaya.
Katherine

"Allaya Diep" wrote in message
newswz_a.33071$ff.16168@fed1read01...
well THAT'S the understatement of the century! LOL

I made some buttered rum once on a very cold evening while some friends
were
over. We got so loaded just smelling it we didn't know what to do with
ourselves! now imagine a nice sponge cake soaking in it. yummy!

Allaya

"Katherine Burgess" wrote in message
...
AH, but the glaze is loaded (literally!), so she would have to leave the
rum
out of that. And I think that is the best part. g
Katherine

"Els van Dam" wrote in message
...
In article aId_a.32607$ff.15680@fed1read01, "Allaya Diep"
wrote:

mmmm....

what a time to be pregnant! :P

I am sure that by the time the cake is baked thgere is no alcohol left
in
it. It will have evaporated.

Els

"Katherine Burgess" wrote in message
...
Gee, I am glad that this is not a recipe group! g
Here is the rum cake recipe I use:
Cake:
I package yellow cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. (I
usually
spread some shopped walnuts in the pan before pouring the batter
in. )
Mix
the ingredients until smooth. Pour into prepared pan. Bake one
hour.
Cool
in
pan 25 minutes. Invert onto serving plate. Prick top. Spoon and
brush
rum
glaze evenly over cake, allowing cake to absorb the glaze.

Rum Glaze

1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in small saucepan. Stir in water and sugar. Boil 5
minutes.
Remove from heat. Stir in rum.

Note: I use a bundt pan for this cake. It looks quite nice.
Serve with whipped cream and enjoy. Oh, and DON'T think about
calories
while
eating this!
Katherine



--
delete doba to email me.....:=))