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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Brooke
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans
1 18-oz. pkg. yellow cake mix
1 3 3/4-oz. pkg. instant vanilla pudding mix
4 eggs
c. cold water
c. Wesson or Crisco Oil
c. Bacardi dark rum (80 proof)

Glaze:
lb. butter
c. water
1 c. granulated sugar
c. Bacardi dark rum (80 proof)

Directions:
Directions:
Preheat oven to 325 F. Grease and flour 10" tube or 12 c. 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with a border of decorators icing.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour plus
Personal Notes:
Personal Notes:
One of my family's favorite Holiday desserts

 

 

 

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