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Brandy (or Rum) Cake

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Recipe

Deliciously moist and flavorful cake. The kind you just can hardly stop eating.

 

Yield

10 servings

Prep

10 min

Cook

35 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each cake mix, yellow
(Deluxe Yellow)
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1 each instant pudding mix, vanilla
(Small)
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4 each eggs
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½ cup canola oil
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¼ cup brandy
(or Rum)
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½ cup water
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½ cup walnuts
Chopped
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¼ cup water
For Syrup
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1 cup sugar
For Syrup
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1 stick butter
For Syrup
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¼ cup brandy
For Syrup
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Ingredients

Amount Measure Ingredient Features
1 each cake mix, yellow
(Deluxe Yellow)
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1 each instant pudding mix, vanilla
(Small)
* Camera
4 each eggs
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118 ml canola oil
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59 ml brandy
(or Rum)
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118 ml water
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118 ml walnuts
Chopped
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59 ml water
For Syrup
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237 ml sugar
For Syrup
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113 g butter
For Syrup
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59 ml brandy
For Syrup
* Camera

Directions

Combine eggs, oil, water, ¼ cup Brandy, beat well. Add cake mix and pudding mix and beat well.

Grease bundt pan heavily and add ½ cup chopped walnuts to the bottom of the pan. Pour mix over nuts. Bake 350℉ (180℃) for 35 minutes. (check by poking cake to be sure done)

Make the Syrup after the cake is done. Combine ¼ cup water, 1 cup sugar, 1 stick butter and ¼ cup Brandy (or Rum). Over high heat melt and boil 1 minute.

When the cake is cooked leave in pan and pokes a couple dozen holes in the top of the cake. Spoon the syrup mix over the top of the cake until all used. Let the cake absorb the syrup before removing from pan.

Cool at least 20 minutes.

(We use Christina Brothers Brandy)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 54452% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 435mg 18%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 0%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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