Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Coates Family 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Cake: 1 cup chopped pecans or walnuts 1 - 18.5 oz. pkg. yellow cake mix 1 - 3 3/4 oz. pkg. Jell-O vanilla instant pudding pie filling 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum *If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Glaze: 1/4 lb. butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum

Directions:	Directions: Preheat oven to 325 degrees. Grease and flour 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 with holes. 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.

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Bacardi Rum Cake Recipe

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Directions: