Rum Cake
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INGREDIENTS
INSTRUCTIONS
Mix ingredients and pour into greased and lightly floured bundt pan.
Bake 325 for 1 hour.
A few mins before Cake is done, make glaze. Poke deep holes into Cake with chopsticks. Using a spoon, pour glaze into holes. Cool Cake in pan for 1/2 hour. When cool, remove Cake from pan turning it upside down onto plate. Sprinkle top with powdered sugar.
To make glaze:
Boil ingredients stirring constantly for approx 3 mins at which time mixture will be slightly stringy.
Enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1636g) | ||
| Recipe Makes: 1 | ||
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| Calories: 5044 | ||
| Calories from Fat: 3927 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 436.3g | 582 % | |
| Saturated Fat 58.6g | 293 % | |
| Monounsaturated Fat 120.4g | ||
| Polyunsanturated Fat 236.4g | ||
| Cholesterol 19.6mg | 6 % | |
| Sodium 56342.1mg | 1943 % | |
| Potassium 844mg | 22 % | |
| Total Carbohydrate 163.1g | 48 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 162.8g | ||
| Protein 16.7g | 24 % | |
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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. |
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Calories per serving: 5044
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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