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Bacardi, rum cake Recipe

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This recipe for Bacardi, rum cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 c chopped pecans or walnuts
1 18 1/2 oz pkg yellow cake mix
1 3 3/4 oz pkg vanilla instant pudding and pie filling
4 eggs
1/2 c cold water
1/2 c oil
1/2 c Barcardi dark rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 c oil instead of 1/2

Glaze:
1/4 lb butter
1/4 c water
1 c granulated sugar
1/2 c Barcardi dark rum (80 proof)

Directions:
Directions:
Preheat oven to 325F 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.

Personal Notes:
Personal Notes:
Mom wrote, "Excellent!" and "Christmas 1980"

 

 

 

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