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Nutrition Facts

Serving Size 1 (204g)

Recipe makes 8 servings

Calories 744
Calories from Fat 316 (42%)
Amount Per Serving %DV
Total Fat 35.2g 54%
Saturated Fat 11.0g 55%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 11.1g
Trans Fat 0.0g
Cholesterol 137mg 45%
Sodium 715mg 29%
Potassium 92mg 2%
Total Carbohydrate 86.9g 28%
Dietary Fiber 0.7g 2%
Sugars 64.4g
Protein 6.1g 12%

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Mrs. Pischke's Rum Cake

Recipe #185597 | 1 hour | 15 min prep | add private note
Galley Wench

By: Galley Wench
Sep 11, 2006

This recipes comes from Pischke's in Scottsdale — a one of a kind restaurant! Simple yet very tasty!

SERVES 8 -10 (change servings and units)

Ingredients

Cake

Glaze

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Grease and flour Bundt cake Pan.
  3. 3
    In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
  4. 4
    Pour into Bundt pan and bake for 45 minutes.
  5. 5
    While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
  6. 6
    Add sugar and boil for 5 minutes, stirring constantly.
  7. 7
    Remove from heat and stir in dark rum.
  8. 8
    Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
  9. 9
    When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
  10. 10
    Slowly pour glaze over cake.

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Featured Reviews for This Recipe

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From: carolinajewel

On Dec 24, 2008

My mother has been making this cake since the 70's. I make it every Christmas. It gets better the next day! NOTE: If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.

0 people found this review helpful

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    From: mary winecoff

    On Nov 1, 2007

    This is absolutely the best rum cake I have ever made. I make them all the time because my worker's love them. This was so easy and they said it was the best one ever. Next time I think I will use the new Barcardi Peach Red.

    0 people found this review helpful

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    From: SusieQusie

    On Jan 26, 2007

    In a word - WOW! I made this to take to a potluck but I couldn't resist slicing it. ( To make sure it was fittin' to eat, you know ). Now I seriously doubt that it will get out my door. I think I could drink the darned glaze and I'm not even a rum aficionado. I purloined some of DS's Malibu rum for this baking adventure and of course, that isn't dark rum. So, improvising, I used half brown sugar in the glaze to give it some color. I'm really hoping the cake doesn't soak up all the glaze - I want it! Thanks for postin', pal!

    3 people found this review helpful

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    From: Lorrie in Montreal

    On Oct 24, 2007

    Made for Photo Tag Fall 2007. In a word...Sublime. TheHusband was the first to taste a slice and I quote "I don't know whether to drink it or eat it". Simple to prepare, looks and tastes like a gourmet cake. Thanks GW!

    2 people found this review helpful

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  • Read all 4 reviews

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