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*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content. **This cake freezes beautifully.
Every aspect is soaked in rum! Whether you use walnuts like me, or pecans, soak them up with that good old rum. I’m using dark rum, but any is fine. Use your favorite. Many use boxed cake mix for their Rum Cakes.
In a separate bowl, sift in the flour, baking powder, and pudding mix. Add in the rest of the flour mix and the rum. Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl. Pour the batter into the Bundt pan on top of the nuts.
Flip the cake over onto a cake plate. Enjoy! *If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content. **This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag.
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