Hi Marilyn,

Well, if your goal is extreme lemon, then that will certainly do the trick.... 
smiles.

Dee

  ----- Original Message ----- 
  From: marilyn deweese 
  To: [email protected] 
  Sent: Tuesday, March 24, 2009 12:53 PM
  Subject: [RecipesAndMore] Re: EXTREME LEMON RUM CAKE


  You are welcome.  A friend and I thought about using a lemon cake mix.  What 
do you think?

  Marilyn
    ----- Original Message ----- 
    From: Dee 
    To: [email protected] 
    Sent: Tuesday, March 24, 2009 12:46 PM
    Subject: [RecipesAndMore] Re: EXTREME LEMON RUM CAKE


    Hi Marilyn,

    Oh, this sounds really good. thanks!

    Dee

      ----- Original Message ----- 
      From: marilyn deweese 
      To: [email protected] 
      Cc: [email protected] 
      Sent: Monday, March 23, 2009 9:45 AM
      Subject: [RecipesAndMore] EXTREME LEMON RUM CAKE


      EXTREME LEMON RUM CAKE
      Cake:
         1/2 cup chopped pecans
         18 1/2 ounce yellow cake mix
         3 1/4 ounces instant lemon pudding mix
         1/2 cup rum
         1/2 cup water
         1/2 cup oil
         4 eggs
      Glaze:
         1 cup sugar
         1/4 pound butter
         1/4 cup lemon juice
         Zest from one lemon
         1/4 cup rum
         Preheat
       oven to 325 degrees. Grease and flour a bundt pan (or a 11 inch diameter 
decorative
      jell-o ring mold). Put chopped nuts in the bottom of the pan. Put cake 
and pudding
      mixes in a large mixing bowl. Add the rum, water oil and eggs. Mix for 2 
minutes.
      Bake at 325 degrees for 50-60 minutes, or until a cake tester comes out 
clean. When
      the cake is almost done, prepare the glaze by boiling and stirring the 
sugar, butter,
      lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool 
slightly,
      and then stir in the rum. Remove cake from oven and spoon hot glaze over 
the bottom,
      but mostly between the cake and the sides (and center) of the pan. Let 
soak in and
      carefully turn cake out of pan when cool.  Enjoy.




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