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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from Aloha From Our Home To Yours!, 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 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
½ c. cold water
½ c. Wesson oil
½ c. Bacardi Dark Rum (80 proof)

Glaze:
¼ lb. butter
¼ c. water
1 c. granulated sugar
½ c. Bacardi Dark Rum (80 proof)
Directions:
Directions:
Cake: Preheat oven to 325 degrees. Grease and flour 10" tube or 12” bunt 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. Drizzle and smooth glaze (see below) evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in small sauce pan on low heat. Stir in water and sugar. Increase heat to medium to boil. Allow to boil 5 minutes stirring constantly. Remove from heat. Add rum.
Personal Notes:
Personal Notes:
Optional: Decorate cake with sugar frosting piped at base and top edge; topped with cherries or frosted green grapes.

 

 

 

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