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Barcardi Rum Cake Recipe

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

Contributor:  
Contributor:  
Shirley Taradash
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans or walnuts 4 eggs
1 yellow cake mix
1 pkg. vanilla instant pudding mix
c. cold water
c. dark Barcardi rum (80proof)
c. vegetable oil

Glaze:
1/4 lb butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi rum, dark (80 proof)

Garnish: whipped cream, sugar coated green grapes

Directions:
Directions:
Preheat oven to 325. Grease and flour tube pan. Sprinkle nuts over the bottom of 10 tube pan. Mix all ingredients together. Pour the batter over the nuts. Bake 1 hour. Cool on rack. Invert on a serving dish. Prick the top. Drizzle and smooth glaze over top and sides a little at a time. Allow cake allow cake to absorb glaze. Repeat until glaze is used up.

Glaze : Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes. Remove from heat. Stir in rum.

Garnish: Pipe whipped cream around top of cake. Serve with sugar coated green seedless grapes.

 

 

 

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