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Recipe: Continental Rum Cake (using pound cake mix, 1970's)

Desserts - Cakes
CONTINENTAL RUM CAKE

1 package Betty Crocker Golden Pound Cake Mix
FOR THE RUM SYRUP:
1 cup water
2/3 cup sugar
1/4 to 1/3 cup light rum
Whipped cream (for serving)

Heat oven to 325 degrees F. Grease and flour 1 (9 cup) Bundt pan.

Prepare Betty Crocker Golden Pound Cake Mix as directed on package. Pour batter into prepared pan.

Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.

While cake is baking, prepare Rum Syrup: Heat 1 cup water and sugar to boiling, stirring until sugar is dissolved. Reduce heat; simmer 20 minutes. Remove from heat; stir in rum.

Cool cake 5 minutes. Remove from pan; invert onto serving plate. Prick cake with fork; spoon hot Rum Syrup over cake. Let stand until syrup is absorbed, about 30 minutes.

Serve with whipped cream.

VARIATION:

INDIVIDUAL RUM CAKES:
Fill ten greased and floured (6 ounce) custard cups 1/2 full. Bake about 30 minutes. Cool cakes 5 minutes. Remove cakes from cups; invert onto serving plate(s). Prick each with a fork; spoon hot Rum Syrup over each cake. Let stand until syrup is absorbed, about 30 minutes.

Makes 1 Bundt cake, 12 servings
Source: Vintage recipe booklet: 50 Scrumptious Ways To Dessert Your Family by Betty Crocker, General Mills, Inc., 1971
MsgID: 019756
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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