1/2 c Chopped nuts
1 pk (18.5-oz) butter recipe
-golden cake mix
1 (3.75-oz) instant vanilla
-pudding mix
1/2 c Light rum
1/2 c Water
1/2 c Oil
4 Eggs
HOT RUM GLAZE
1 c Sugar
1/4 c Rum
1 Stick butter
1/4 c Water
CAKE: Grease and flour bundt pan; crumble nuts into bottom of pan. Place
cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs.
Mix for 2 minutes. Bake at 325 for 50-60 minutes. Remove cake from oven
immediately and pour on Hot Rum Glaze. HOT RUM GLAZE: Place ingredients in
small saucepan and boil for 2-3 minutes.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings