"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake, by , is from The Dyer 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!

Sarah Dyer


1 cup chopped pecans or walnuts
1 - 18 1/2 ounce package yellow cake mix
1 - 3 3/4 ounce package jello vanilla instant pudding and pie mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

1. Preheat oven to 325
2. Grease and flour 12 inch bundt cake pan
3. Sprinkle nuts over bottom of pan
4. Mix all of the cake ingredients together
5. Pour batter over nuts
6. Bake for one hour
7. Prick the top with a fork
8. Drizzle glaze evenly over top and sides, allow to absorb and repeat until used up

1. About 5 minutes before the cake is done, melt butter in sauce pan
2. Stir in water and sugar
3. Boil for 5 minutes stirring constantly
4. Remove from heat and stir in rum




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