Bacardi Rum Cake Recipe
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 This recipe for Bacardi Rum Cake, by Lisa Tefft, is from ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lisa Tefft
Added: Sunday, September 24, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE:
1 c. chopped pecans or walnuts
1 - 18 ½ pkg. yellow cake mix*
1 - 3-¾ oz. pkg. Vanilla Pudding
4 - eggs
½ c. cold water
½ c. Wesson oil
½ Bacardi dark rum (80 proof)
* If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4, 1/3 c. oil instead of ½.
GLAZE:
¼ lb. butter
¼ c. water
1 c. sugar
½ c. Bacardi dark rum
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Directions: |
Directions:Preheat oven to 325 F. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. |
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Personal
Notes: |
Personal
Notes: All the dessert recipes with my name as the contributor are not mine - they came from my Mom's computer. Any one who new my Mom, knows that she had a wicked sweet tooth! I am not sure where these recipes can from - I have sampled a few, and plan to make some more. Enjoy!
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