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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from MOM'S RECIPES, 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 cup chopped pecans or walnuts
1 18 1/2 ounce package yellow cake mix
1 3 3/4 ounce package of instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi dark rum

GLAZE:
1/4 pound of butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Directions:
Directions:
Preheat oven to 325º F. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together.

Pour batter over nuts in pan. Bake one hour. Set on rack to cool. Invert on serving plate. prick top. Drizzle and brush glaze evenly over top and sides.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.

OPTIONAL:
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powder sugar.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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