"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Barcardi Rum Cake Recipe

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This recipe for Barcardi Rum Cake, by , is from The Hobbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Cindy Delair
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Barcardi dark rum (80 proof)
1/2 c. vegetable oil
RUM GLAZE
1 stick of butter
1/4 c. water
1 c. sugar
1/2 c. bacardi rum
CHOCOLATE GLAZE TOPPING
4 oz. semi-sweet chocolate
1tbsp. butter or shortening
2 tbsp. chopped walnuts
Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10" tube pan. Mix cake mix, pudding, eggs, water, rum and oil. Pour into the pan. Bake for one hour. Cool in the pan for 25 minutes then invert onto serving plate. Prick top some with a fork. Prepare the glaze by melting the butter in a saucepan; stir in water and sugar. Boil for 5 minutes. Remove from heat; stir in rum. Spoon and brush rum glaze evenly over the cake, allowing the cake to absorb the glaze. Prepare chocolate topping by melting the chocolate and butter in heavy saucepan. When cake is cooled completely, drizzle the glaze over the cake and sprinkle with walnuts.

 

 

 

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