Try this Rum Cake recipe, or contribute your own.
Suggest a better descriptionPreheat over 325 degrees
Grease and flour 10" tube or 12 cup bundt pan;
sprinkle pecans on bottom of pan;
Mix all cake ingredients;
Pour batter over pecans;
Bake 1 hour at 325;
Cool completely and invert on plate, prick top;
Glaze:
Melt butter, stir in water and sugar;
Boil for 5 minutes stirring constantly.
Remove from heat and stir in rum;
Spoon glase on top and sides of cooled cake.
May be stored in frig or in freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1284g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3121 | ||
Calories from Fat: 1753 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.8g | 260 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 116.6g | ||
Polyunsanturated Fat 55.2g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 523.8mg | 18 % | |
Potassium 1194.7mg | 31 % | |
Total Carbohydrate 211g | 62 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 200.6g | ||
Protein 26.2g | 37 % | |
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: 3121
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