"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Golden Bacardi Rum Cake Recipe

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

Contributor:  
Contributor:  
Anneke Amis
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. chopped pecans or walnuts (finely chopped)
1 (18.5 oz.) box yellow cake mix with pudding in it
3 eggs
1/2 C. cold water
1/3 C. vegetable oil
1/2 C. Bacardi Dark Rum
1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. Bacardi Dark Rum

Directions:
Directions:
Cake: Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 C. water, oil and 1/2 C. rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.

Glaze: Melt butter in medium sauce pan. Stir in 1/4 C. water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 C. rum.

Prick top of cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

 

 

 

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