Bacardi Rum Cake (or lemon) Recipe

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This recipe for Bacardi Rum Cake (or lemon) is from God's Love Made Edible, 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- 18 ½ oz yellow cake mix (or lemon) 1- 3 ¾ oz vanilla instant pudding mix 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum (or Myers) Glaze: 1/4 cup butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum (or Myers)

Directions:	Directions: Preheat oven to 325 degrees. Grease and flour 12 cup bundt pan. Mix all cake ingredients; pour into pan and bake one hour. Cool and invert onto wire rack. Place cake and rack on plate. Prick holes all over. Melt butter; stir in water, sugar and rum. Boil 5 minutes, stirring constantly.Pour glaze over cake; Move cake and rack to second plate. Puke Poke holes all over cake with chopstick. Pour glaze from first plate over cake. Repeat until glaze is absorbed. Sprinkle with powdered sugar just before serving. Cake may be kept tightly wrapped with saran wrap for several days, or covered with a cake dome.

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Bacardi Rum Cake (or lemon) Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: