Online Recipe Database Direct Access

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="83039" locale="en-us">
<RecipeHeader>
<RecipeTitle>Rum Cake (Jill Kelley’s Recipe)</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="105" quantity="0.0" unit="" comment="" defaultState="true" weightGram="340.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Cake</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>o 1 cup pecans or walnuts, chopped
o 1 package yellow cake mix
o 1 package small vanilla instant pudding
o 4 eggs
o ½ cup water
o ½ cup vegetable oil
o ½ cup dark rum
o Grease bundt or tube pan and then sprinkle chopped nuts in pan
o Stir together cake mix, pudding mix, eggs, water, oil and rum
o Pour batter into the pan, over the nuts
o Bake at 325 for 60 minutes
o Let cool in pan for 10 minutes, remove from pan and brush the glaze over the cake
• Glaze
o ½ cup butter
o ¼ cup water
o 1 cup sugar
o ½ cup dark rum
o Boil butter, water and sugar for 5 minutes, remove from heat and then add rum.
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

Back to the recipe