"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bacardi Rum Cake Recipe

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

Contributor:  
Contributor:  
Linda Schleker
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Directions:
Directions:
Sprinkle nuts over bottom of greased and floured 10 inch tube pan or 12 cup bundt pan. Mix together cake mix, pudding, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over the nuts and bake at 325 for 1 hour or until toothpick comes out clean. Cool. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Invert cake on serving plate. Prick top.Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

 

 

 

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