Bacardi Rum Cake Recipe

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Bacardi Rum Cake Recipe

 



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Bacardi Rum Cake

 

Ingredients

1 cup chopped pecans or walnuts
1 package (18 «oz) yello cake mix
1 package 3¬ jello instant vanilla
1 pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup bacardi dark rum (80 proof)
1 glaze ingredients:
1/4 lb butter
1/4 cup water
3/4 cup granulated sugar
1/2 cup bacardi dark rum (80 proof)



 

Preparation

FOR CAKE: Preheat oven to 325øF. Grease & flour 10" tube or 13-cup
Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients
together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top in many places (with something small like fork tines
or a toothpick). Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in Rum.
OPTIONAL: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with seedless green grapes dusted
w/powdered sugar

 

 

Servings: 6

 

 

 

 


 

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