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    You are in: Home / Recipes / Best Ever Rum Cake Recipe
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    Best Ever Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    Angel91805's Note:

    There are many similar rum cakes here at the Zaar, but this recipe is just slightly different! I've made this cake for the holidays for many years. I've donated many of these cakes for bake sales and auctions too. Very moist and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake Ingredients

    Glaze ingredients

    Directions:

    1. 1
      Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake 60 minutes. Insert knife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.
    2. 2
      GLAZE: Combine all ingredients for glaze in small but tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.).
    3. 3
      With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".

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    Ratings & Reviews:

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    Nutritional Facts for Best Ever Rum Cake

    Serving Size: 1 (85 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 328.1
     
    Calories from Fat 159
    48%
    Total Fat 17.7 g
    27%
    Saturated Fat 5.0 g
    25%
    Cholesterol 55.4 mg
    18%
    Sodium 247.8 mg
    10%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 0.6 g
    2%
    Sugars 24.6 g
    98%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    vanilla instant pudding mix

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