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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Soup Sisters and Family Cookbook, 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 cup chopped pecans or walnuts
1 Package yellow cake mix (18 1/2 oz.)
1 3 3/4oz. Jello instant vanilla pudding mix
4 eggs
1/2 cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)

Glaze
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325º
Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of pan.
Mix all cake ingredients together. Pour batter over nuts. Bake1 hour. Cool, invert on serving plate. Prick top, allow cake to absorb glaze, repeat until glaze is used up.

Glaze-melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

 

 

 

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