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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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