Serves: 5
Total Calories: 233
Preheat oven to 325°. Grease and flour 10-inch tube pan and sprinkle nuts over bottom. Mix all ingredients together. Pour batter over nuts and bake for 1 hour. Cool and invert to serving plate. Prick top.
Glaze:
Melt margarine in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon or brush evenly over top and sides of cake. Allow cake to absorb Glaze and repeat until Glaze is used up.
Note:
Cake holds up very well if wrapped in foil and stored tightly. Good up to about 4 months stored this way.
This Rouge Rum Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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