Lemon Rumcake Recipe

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Lemon Rumcake Ingredients

CAKE

1/2 cup chopped pecans
18 1/2 oz yellow cake mix
3 1/4 oz instant lemon pudding mix
1/2 cup rum
1/2 cup water
1/2 cup oil
4 eggs

GLAZE

1 cup sugar
1/4 lb butter
1/4 cup lemon juice
1 zest from one lemon
1/4 cup rum

A Recipe for
Lemon Rumcake

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

This Lemon Rumcake recipe is one of many in our Dessert Category.

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

This Recipe for Lemon Rumcake is one of thousands in the Recipes-to-go Dessert Cookbook.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Lemon Rumcake Recipe
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This is a recipe for Lemon Rumcake from the recipe cookbook of Recipes-to-go (Dessert)

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Health food makes me sick.
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Lemon Rumcake

Vengeance is a dish that can be eaten colld.
James Payn In Market Overt (1895)

Lemon Rumcake Directions

Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
(or a 11" diameter decorative jello ring mold). Put chopped nuts in
the bottom of the pan. Put cake and pudding mixes in a large mixing
bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
325 for 50-60 minutes, or until a cake tester comes out clean.

When the cake is almost done, prepare the glaze by boiling and
stirring the sugar, butter, lemon juice and lemon rind for 2-3
minutes. Remove from heat, let cool slightly, and then stir in the
rum.

Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in
and carefully turn cake out of pan when cool.

Serves: 6

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Lemon Rumcake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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