Cakes and Frostings

PECAN RUM CAKE

  • 1 1/2 cups Pecans, broken
  • 1 package Yellow cake mix
  • 4 Eggs, beaten
  • 1 cup Sour cream
  • 3/4 cup Rum, dark
  • 1/2 cup Vegetable oil
  • 1/2 cup Sugar
  • 1/4 cup Butter

    • Preheat oven to 350°. Grease and flour bundt pan. In a large bowl add cake mix, eggs, sour cream, oil and 1/2 cup of rum and mix well with electric mixer. Put half of cake mix in bundt pan, spread pecans and add rest of cake mix. Bake for 1 hour or until toothpick comes out clean. Let cool 10 minutes in pan, then complete cooling on rack.

    In small saucepan heat sugar, butter, and 2 tablespoons water until boiling over medium heat stirring frequently. Slowly add rum mixing well. Soak cake in sauce or pour sauce over each slice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Columbia, SC. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!