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Mother Terrill's Rum Cake
Mother Terrill's Rum Cake

Mother Terrill's Rum Cake

2 Hr(s)
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1 serving
Original recipe yields 1 serving
Cake:
1/2 cup chopped nuts (walnuts or pecans work well)
1 cake mix with pudding in it
1 box Jell-O Vanilla Flavor Instant Pudding Mix
4 eggs
1/2 cup water
1/2 cup cooking oil
1/2 cup rum
Topping:
1/4 cup water
1/4 cup rum
1/2 cup sugar
1/2 stick butter
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Let's Make It
1
Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Spread nuts in the bottom of the pan. Set aside. Combine the cake mix, pudding mix, eggs, water, oil and rum in a large mixing bowl. Mix as you would any cake until the mixture is smooth. Beat an additional 2 minutes until mixture is creamy. Pour into the Bundt pan.
2
Bake for 50 minutes. Cake is done when the top springs back when pressed lightly. Cool for about 5 minutes and turn out onto baker's rack. Place a plate under the rack to collect drippings from topping.
3
Topping:
4
Combine water, rum, sugar, and butter in a small sauce pan. Bring to a boil. Boil for about 3 minutes. Remove from stove. Drizzle topping over entire cake until topping mixture is gone. Allow cake to cool for about 1 hour.
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