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Cake: Bacardi Rum Pound Cake Recipe

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This recipe for Cake: Bacardi Rum Pound Cake, by , is from Treasured family Recipes, 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!

Evelyn Garrett


1 cup chopped pecans
1 18 ounce yellow cake mix
1 3 ounce Jello instant vanilla pudding mix
4 eggs
cup Wesson oil
cup cold water
cup Bacardi Dark Rum 80 proof

pound butter
cup water
1 cup granulated sugar
cup Bacardi Dark Rum 80 proof

Preheat Oven 350. Grease and flour 10 inch tube pan or 12 cup Bundt pan.
Sprinkle chopped pecans over bottom of the pan.
Mix all cake ingredients together and pour over nuts.
Bake one hour. Cool. Remove cake from pan and invert onto serving plate. Prick cake with fork.
Brush prepared Glaze on sides and top of cake until all of glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly.
Remove from heat and add rum. Follow above directions in apply glaze to cake.




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