Try this Martha’s Rum Nut Cake recipe, or contribute your own.
Suggest a better descriptionBeat first six ingredients until well mixed. Then mix butter and brown sugar. Put pecans in bottom of Bundt pan (enough to cover bottom) and stir in butter mixture to coat pecans. Add cake mixture and bake in 325 degree oven for 50-60 minutes.
Immediately turnout upside down onto a plate. Then pour a melted mixture of rum and confectioner’s sugar over cake.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 620 | ||
Calories from Fat: 451 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.2g | 67 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 23.7g | ||
Cholesterol 17mg | 5 % | |
Sodium 283.9mg | 10 % | |
Potassium 92.1mg | 2 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 39.2g | ||
Protein 2.5g | 4 % | |
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: 620
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