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CDKitchen

Frangelico Rum Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10    |   Ready In: 1-2 hrs

Ingredients:
0.833 cup pecans, chopped
1 2/3 tablespoon sugar
0.833 package instant vanilla pudding mix
3 1/3 eggs
0.417 cup water
0.417 cup oil
0.208 cup rum
0.208 cup Frangelico liqueur
0.833 package (18.25 ounce size) yellow cake mix (without pudding)
***Syrup***
0.417 cup butter
0.208 cup water
0.833 cup sugar
0.208 cup rum
0.208 cup Frangelico liqueur

Directions:
Mix nuts and sugar. Sprinkle bottom of a well greased and floured Bundt pan. Blend in mixer 5 minutes the pudding, eggs, water, oil, rum, and liqueur. Add cake mix and blend well with the mixer. Pour into Bundt pan. Bake at 325 for one hour.

Leave in pan. While warm, poke lots of holes in cake with a cooking fork.

For syrup, combine butter, water, and sugar in medium saucepan. Boil 5 minutes, stirring constantly. Add rum and Frangelico. Pour hot syrup over cake. Cool cake completely in pan before removing.

*You have scaled this recipe to serve/make 10 (originally served 12). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.

Recipe Location: https://www.cdkitchen.com/recipes/recs/29/Frangelico_Rum_Cake18171.shtml
Recipe ID: 20157

Nutrition:
per serving: 580 calories, 30g fat, 67g carbohydrates, 5g protein.

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