Try this Rum Cake #01 recipe, or contribute your own.
Suggest a better descriptionCAKE: Grease and flour bundt pan; crumble nuts into bottom of pan. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes. Remove cake from oven immediately and pour on Hot Rum Glaze. HOT RUM GLAZE: Place ingredients in small saucepan and boil for 2-3 minutes. MRS STANLEY RUSSELL (MARJORIE) TURNER, AR From the book
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Serving Size: 1 Serving (2210g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6779 | ||
Calories from Fat: 3551 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 394.6g | 526 % | |
Saturated Fat 155.8g | 779 % | |
Monounsaturated Fat 153.8g | ||
Polyunsanturated Fat 52.7g | ||
Cholesterol 4715.9mg | 1451 % | |
Sodium 2706.1mg | 93 % | |
Potassium 1633.9mg | 43 % | |
Total Carbohydrate 615.3g | 181 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 610g | ||
Protein 132.7g | 190 % | |
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: 6779
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