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BACARDI® RUM CAKE Recipe

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This recipe for BACARDI® RUM CAKE is from Recipes Collected by Marian and Her Girls, 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 c chopped pecans
1 package yellow cake mix
1 - 3¾ oz. package instant vanilla pudding
4 eggs
½ c cold water
½ c oil
½ c dark rum
¼ lb. butter
¼ c water
1 c sugar
½ c rum
Directions:
Directions:
Preheat oven to 325°. Grease and flour Bundt or tube pan. Cover bottom of pan with chopped nuts. Mix next six ingredients together. Pour batter over nuts. Bake for 1 hour. When done, allow cake to cool in pan. While cake cools, prepare glaze with last four ingredients. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Once cooled, turn cake out on serving plate. Use toothpick to prick holes in cake. Drizzle part of glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat process until all glaze is used.

 

 

 

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