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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from Plain Jane's Country Cookin', 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:  
1 - 181/2 oz. yellow cake mix, 1 cup chopped walnuts or pecans, 1 - 33/4 ox pks. jello vanilla instant pudding, 4 eggs, 1/2 cup cold water, 1/2 cup Wesson oil, 1/2 cup Bacardi dark rum (80 proof)- if using yellow cake mix with pudding in the mix, omit pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2 cup--glaze--1/4 cup butter, 1/4 cup water, 1 cup sugar, 1/2 cup rum
Directions:
Directions:
Preheat oven to 325 degrees, grease and flour a 10 inch tube or 12 cup bunt pan, sprinkle nuts over bottom of pan. Mix all ingredients together, pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. While cake is cooling make glaze, melt butter in sauce pan, stir in water and sugar, boil for 5 minutes, stirring constantly, remove from heat stir in rum, prick the top of cake, and spoon or brush glaze evenly over top and sides of cake repeat until all glaze is gone.

 

 

 

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