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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Reynold and Flo Curry Family and Friends 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 cup chopped pecans or walnuts
1 18 oz. pkg. yellow cake mix
1 3 3/4 oz. pkg. Jello Vanilla Instant Pudding and Pie Filling
4 Eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi dark rum (80 proof)


Glaze

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325 degrees, grease and flour a 10" tube 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 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.

Glaze prep. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat . Stir in rum.

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Can be served with seedless grapes dusted with powdered sugar.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour plus prep and cooling.

 

 

 

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