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BACARDI RUM CAKE Recipe

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This recipe for BACARDI RUM CAKE is from Eva's 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:  
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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