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Barcardi Rum Cake Recipe

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This recipe for Barcardi Rum Cake, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Taradash
Added: Saturday, September 12, 2009


1 c. chopped pecans or walnuts 4 eggs
1 yellow cake mix
1 pkg. vanilla instant pudding mix
c. cold water
c. dark Barcardi rum (80proof)
c. vegetable oil

1/4 lb butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi rum, dark (80 proof)

Garnish: whipped cream, sugar coated green grapes

Preheat oven to 325. Grease and flour tube pan. Sprinkle nuts over the bottom of 10 tube pan. Mix all ingredients together. Pour the batter over the nuts. Bake 1 hour. Cool on rack. Invert on a serving dish. Prick the top. Drizzle and smooth glaze over top and sides a little at a time. Allow cake allow cake to absorb glaze. Repeat until glaze is used up.

Glaze : Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes. Remove from heat. Stir in rum.

Garnish: Pipe whipped cream around top of cake. Serve with sugar coated green seedless grapes.




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