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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake, by , is from Aloha From Our Home To Yours!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dena Anderson

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
c. cold water
c. Wesson oil
c. Bacardi Dark Rum (80 proof)

Glaze:
lb. butter
c. water
1 c. granulated sugar
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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