"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

BACARDI RUM CAKE Recipe

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This recipe for BACARDI RUM CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Saturday, May 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Yellow Cake Mix
1 - 3.5 oz. Vanilla Instant Pudding Mix
4 Eggs
1/2 C. Cold Water
1/2 C. Bacardi Rum (80 proof)
1/2 C. Vegetable Oil
2 T. Chopped Nuts

Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan or bundt pan,sprinkle nuts evenly over bottom of pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan and bake 45 minutes to 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake, allowing cake to absorb the glaze.

 

 

 

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