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    You are in: Home / Recipes / Cheryl's Rum Cake Recipe
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    Cheryl's Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Maria Viso-Corbitt's Note:

    This is a very good recipe given to me by a co-worker, Cheryl Cole.

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    Ingredients:

    Serves: 8-12

    Yield:

    cake

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      Preheat oven at 325 F degrees.
    2. 2
      Cake:.
    3. 3
      Grease and flour bundt pan. Place chpped pecans in the bottom of the pan. Mix the rest of the cake ingredients in a mixing bowl for 4 minutes. Pour into pan and bake for 50-60 minutes.
    4. 4
      Glaze:.
    5. 5
      Mix all ingredients and boil for 2-3 minutes.
    6. 6
      Remove cake from pan and poke holes with a fork, immediately spoon on the Rum Glaze, let stand 30 minutes.

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    Ratings & Reviews:

    • on January 03, 2010

      55

      This turned out just perfect for me. I made just as written except that I increased the pecans to 1 cup. I poked holes in the cake while it was still in the pan and drizzled a good bit of glaze in. Then turned the cake out and glazed it from the top. Very moist and tender with just the right amount of bite from the rum. This will become a holiday tradition for us. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheryl's Rum Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 750.3
     
    Calories from Fat 361
    48%
    Total Fat 40.1 g
    61%
    Saturated Fat 11.3 g
    56%
    Cholesterol 137.5 mg
    45%
    Sodium 547.7 mg
    22%
    Total Carbohydrate 77.3 g
    25%
    Dietary Fiber 1.3 g
    5%
    Sugars 53.8 g
    215%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    vanilla instant pudding mix

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