My family has passed down certain recipes through the years; so, I have no idea from where the original recipe came. Because each member has changed the recipe to suit their own family’s likes, the recipes might as well be originals. I’m sure my family didn’t create these recipes on their own because there are several similar recipes available on the web; however, my family has ‘fine-tuned’ these recipes for our southern tastes.
Here are two of my favorites.
Rum Cake
Cake:
- 1 cup chopped pecans
- 1 18 ½ oz. pkg. of yellow cake mix (without pudding in the mix)
- 1 3 oz pkg. Jello vanilla instant pudding and pie filling
- 4 eggs
- ½ cup cold water
- ½ cup Wesson oil
- ½ cup 80 proof dark rum
(If you use yellow cake mix with pudding already in the mix: omit the instant pudding, use 3 eggs instead of 4, and 1/3 cup of oil instead of ½)
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