"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucille Wenthur
Added: Sunday, February 24, 2008


1 cups chopped pecans or walnuts
1 18 1/2oz pkg. yellow cake mix
1 3 3/4 ox pkg. Jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees, grease and flour 10" tube or 12-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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze - melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. remove from heat. Stir in rum




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