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Bacardi Rum Cake* Recipe

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This recipe for Bacardi Rum Cake*, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 vanilla instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/2 dark rum, 80 proof

GLAZE

1 cup sugar
1/2 cup oleo
1/4 cup water
1 cup rum

Directions:
Directions:
Sprinkle nuts evenly in bottom 10-inch greased and floured tube pan.

Combine remaining ingredients in large mixer bowl. Blend at medium speed four minutes. Pour in pan. Bake at 325 about one hour until cake begins to pull away from sides of pan. Do not underbake. COOL IN PAN 15 MINUTES..

Prepare glaze. Invert cake on plate. Carefully spoon warm glaze over warm cake.

GLAZE

Combine sugar, oleo and water in sauce pan. Make come to a boil 5 minutes, stirring constantly. Stir in one cup rum bring just in boil.

Personal Notes:
Personal Notes:
Probably 1/2 cup dark rum, but recipe doesn't say. Not sure if you want to change "just in boil."

 

 

 

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