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Bicardi Rum Cake Recipe

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This recipe for Bicardi Rum Cake, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ila English
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts, 1 yellow cake mix, 1 (3/4 oz pkg) instant vanilla pudding mix, 4 eggs, 1/2 cup cold water, 1/2 cup Wesson oil, 1/2 cup Bicardi dark rum (80 proof)

Directions:
Directions:
Preheat oven to 325. Grease & flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool & invert on serving plate & prick the top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

Glaze:

1/4 lb butter, 1/4 cup water, 1 cup gr sugar,1/2 Bicardi dark rum

Melt butter in saucepan. Stir in sugar & water. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.

Sometimes I use chocolate cake & pudding & light rum.

After cake is cool, I put it back in cake pan & then put the glaze on. It freezes nicely.

Personal Notes:
Personal Notes:
Good luck & good eating!!

 

 

 

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