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The Bacardię Rum Cake Recipe

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This recipe for The Bacardię Rum Cake, by , is from Audrey Cire's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Cire
Added: Sunday, October 12, 2008


1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardię Dark Rum.

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardię Dark Rum

Cake: Preheat oven to 325║. Grease and flour a tube or Bundtę pan. Mix all cake ingredients together. Pour batter over nuts in the bottom of the cake pan. Bake cake; cool. Invert on a serving plate. Prick top and drizzle and smooth glaze evenly over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until the glaze is used up.

Glaze: Melt butter in saucepan; stir in water and sugar. Boil 5 min., stirring constantly. Remove from heat and stir in rum.

Preparation Time:
Preparation Time:
1 hr.




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