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BACARDI RUM CAKE Recipe

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This recipe for BACARDI RUM CAKE, by , is from Eva's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Eva Eason
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 INSTANT VANILLA PUDDING
1/2 CUP WATER
1/2 CUP WESSON OIL
4 EGGS
1/2 CUP BACARDI RUM (80 PROOF)
Directions:
Directions:
SPRINKLE NUTS OVER BOTTOM OF PAN. MIX ALL CAKE INGREDIENTS TOGETHER.
POUR BATTER OVER NUTS.
BAKE 1 HOUR AT 325º. COOL. INVERT ON SERVING PLATE.
PRICK TOP WITH TOOTHPICK.
DRIZZLE & SMOOTH GLAZE EVENLY ON TOP & SIDES ALLOWING CAKE TO ABSORB GLAZE.
REPEAT UNTIL GLAZE IS USED UP.

GLAZE:
1/4 POUND BUTTER
1/4 CUP WATER
1 CUP GRANULATED SUGAR
1/2 CUP BACARDI RUM
FOR 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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