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Thread: Cajun Rum Cake

  1. #1
    Super Member sondray's Avatar
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    Cajun Rum Cake

    1 Box Yellow Cake Mix
    1 Box (3 1/2 Oz. Vanilla instant pudding
    1 Cup Chopped Pecans
    4 Eggs
    1/2 Cup Cooking Oil
    1/2 Cup Water
    1/2 Cup Rum

    Directions:

    Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze.

    Glaze-
    1/2 Cup Butter
    1 Cup Sugar
    1/4 Cup Water
    1/2 Cup Rum

    Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.

  2. #2
    Super Member Moonpi's Avatar
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    Sounds like the old Bacardi rum cake. I love that one - it always seems like there's too much glaze, but it soaks up! Looks like everything is the same. It is a great cake, and gets better as it sits.

    1 CUP CHOPPED PECANS
    1 (18 OZ.) PACKAGE YELLOW CAKE MIX
    1 (3 OZ.) PACKAGE INSTANT VANILLA PUDDING
    4 EGGS
    CUP COLD WATER
    CUP VEGETABLE OIL
    CUP BACARDI RUM

    PREHEAT OVEN TO 325. GREASE AND FLOUR ANGEL FOOD OR 12 CUP BUNDT PAN. SPRINKLE NUTS INSIDE.

    MIX ALL INGREDIENTS AND POUR OVER NUTS.

    BAKE FOR 1 HOUR. COOL. INVERT ON SERVING PLATTER. DRIZZLE EVENLY WITH GLAZE. ALLOW CAKE TO ABSORB ALL GLAZE.



    GLAZE

    POUND BUTTER
    CUP WATER
    1 CUP SUGAR

    BOIL 5 MINUTES, STIRRING CONSTANTLY. ADD CUP RUM AND POUR OVER CAKE.


  3. #3
    Super Member Moonpi's Avatar
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    Loretta, the sugar syrup makes the glaze in the icing, but if you can find sugar free cake mix and pudding, the cake part should adapt to sugar free.

  4. #4
    leona07's Avatar
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    You had me at...Rum, and at cake to be honest :lol:

  5. #5
    Super Member Mplsgirl's Avatar
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    Does the alcohol burn off? My husband and I don't drink but cook with wine when it cooks out.

  6. #6
    Super Member Moonpi's Avatar
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    It burns off the cake, but if you want the glaze alcohol-free, you might need to boil it a while, at least to a rolling boil, I would think. I always use the good dark rum because it leaves more flavor. There might be a conversion for rum extract, but that has alcohol, too.

  7. #7
    Super Member sewjoyce's Avatar
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    Wow -- that sounds absolutely delicious!!!!!!!

  8. #8
    Senior Member sew_lulu's Avatar
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    Quote Originally Posted by sewjoyce
    Wow -- that sounds absolutely delicious!!!!!!!
    I agreed! my neighbors love it too.

  9. #9
    Super Member Mplsgirl's Avatar
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    Okay. Tonite I'm ready for this!!!!

  10. #10
    Super Member vicki reno's Avatar
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    I thin it is the same as the bicardi rum cake. I usually make it at Christmas or Thanksgiving. It simple to make and really good.

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