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Bacardi Rum cake Recipe

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This recipe for Bacardi Rum cake is from The Fraser Family Cookbook Project, 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:  
Cake:
1 cp chopped pecans or walnuts
1-18 1/2 oz yellow cake mix
1 - 3 3/4 oz pkg jello-0 vanilla instant pudding and pie filling
4 eggs
1/2 cp cold water
1/2 cup oil
1/2 cup dark rum

* if using yellow cake mix with pudding already in the mix omit instant pudding and use 3 eggs instead of 4, 1/3 cp oil instead of 1/2

Glaze:
1/4lb butter - 1/2 cp
1/4 cup water
1 cup sugar
1/2 cup dark rum

Directions:
Directions:
Preheat oven to 325. Grease and flour 10" tube or 12 cup bunt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together . Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate and remove cake. . Prick top Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up,

Glaze - melt butater in saucepan and stir in water and sugar Biol 5 minutes stirring constantly. Remove from heat and stir in rum. Do not boil rum as alcohol burns off!

Personal Notes:
Personal Notes:
My Aunt Margaret gave me this recipe and I love it!

 

 

 

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