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Bacardi's Famous Rum Cake Recipe

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This recipe for Bacardi's Famous Rum Cake, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Maker - Clinical Research Support Services
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie filling. (Even if pudding is already in the cake mix.)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:
1/4 pound butter (cubed)
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate.

FOR GLAZE: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated. This is a rich, moist cake. A dollop of whipped cream can be added for a special touch.

 

 

 

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