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Mary Lou's Rum Cake
Very good! Prepare sauce before cake is done.
Wet cake, stores and freezes well.
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Mary Lou Still makes and takes her famous rum
cake to gatherings and neighbors. It is always a welcome treat.
She shared her recipe with her secret ingredient - use only Captain Morgan's
Spiced Rum. |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
Cake
- Grease Bundt pan with margarine.
- Spread pecans in pan.
- Mix remaining ingredients in bowl
- Pour into Bundt pan
- Bake at 325 degrees for 50 - 60 minutes
Sauce
- About 10 minutes before cake is done, combine all
ingredients for sauce in pan
- Boil ingredients for sauce for 2 - 3 minutes.
- When cake is done, leave in pan.
- Prick cake and pour sauce over hot cake in pan.
- Let cool 10 minutes
- Shake cake to release from pan.
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| 1 C |
Pecans Chopped |
| 1 - 18oz |
Duncan Hines
Butter Golden Cake Mix |
| 1 - 3 oz |
Instant Vanilla
Pudding |
| 1/2 C |
Milk |
| 4 |
Eggs |
| 1/2 C |
Captain
Morgan's Spiced Rum |
| 1/2 C |
Vegetable Oil |
| 1/2 tsp |
Cinnamon |
| 1/4 tsp |
Nutmeg |
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Sauce |
| 1 C |
Sugar |
| 1 Stick |
Margarine |
| 1/4 C |
Water |
| 1/4 C |
Captain
Morgan's Spiced Rum |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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