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Mom's Rum Cake

Reviewed: Dec. 10, 2009
I have been making almost the same exact recipe for years. It was given to me by my grandmother. The secret to this cake is the type of rum you use and the glaze. I only use Bacardi Anos rum. It gives the cake a much richer flavor. You should start cooking the glaze about 10 minutes before the cake is done. I combine 1 cup sugar, 1 stick of real butter, 1/4 cup rum & 1/4 cup water. Cook it for exactly 3 minutes. Pull the cake out of the oven, and pour the warm glaze right over the cake while it's still in the bundt pan. Make sure the glaze gets down in the middle of the cake near the hole. Use a knife if you have to loosen the cake up a bit in that area. Let the cake sit 30 minutes so the glaze makes it's way down. At 30 minutes flip it over on the plate. You will see that the glaze has covered the top and been aborbed. Once the cake sits awhile, the glaze will become slightly crunchy. This cake is suppose to be VERY dense and moist and I have never ONCE had anyone say it tastes like it comes from a box. I only use Dunkin Hines Butter Recipe yellow cake mix.
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