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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Bacardi, rum cake Recipe

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This recipe for Bacardi, rum cake is from The Cookbook of Elizabeth Ann O'Farrell Zeller, 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:  
Cake
1 c chopped pecans or walnuts
1 18 1/2 oz pkg yellow cake mix
1 3 3/4 oz pkg vanilla instant pudding and pie filling
4 eggs
1/2 c cold water
1/2 c oil
1/2 c Barcardi dark rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 c oil instead of 1/2

Glaze:
1/4 lb butter
1/4 c water
1 c granulated sugar
1/2 c Barcardi dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325F Grease and flour 10" tube or 12 c 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
Personal Notes:
Personal Notes:
Mom wrote, "Excellent!" and "Christmas 1980"

 

 

 

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