Try this Rum Cake #02 recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Grease & flour a 10-inch tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour & cool. Invert on serving plate. Prick top. Spoon & brush glaze evenly over top & sides of cake. Allow cake to absorb glaze. Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. MRS. VICTOR JUENGEL From
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 522 | ||
Calories from Fat: 266 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 392.9mg | 121 % | |
Sodium 225.2mg | 8 % | |
Potassium 117.4mg | 3 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 50.6g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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