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Bacardi rum cake Recipe

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

Contributor:  
Contributor:  
Pam Huber
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 pkg yellow cake mix
1 3 3/4 oz pkg instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup dark rum (80proof)

Glaze:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup dark rum preheat oven to 325. Grease and flour 10" tube or 12-cup bundt pan

Directions:
Directions:
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For glaze, melt butter in saucepan.Stir in water and sugar.Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Personal Notes:
Personal Notes:
I poke long holes with a kabob wooden stick, and drizzle glaze very slow so it is absorbed in cake instead of running down the side. Improves day after day

 

 

 

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