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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom’s Bacardi Rum Cake Recipe

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This recipe for Mom’s Bacardi Rum Cake is from Family Favorites , 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 package (2 layer size) yellow cake mix
1 package (4 serving size) Vanilla Jello Instant Pudding mix
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup Bacardi dark rum (80 proof)
Directions:
Directions:
Sprinkle nuts evenly in bottom of greased and floured bundt pan. Combine cake mix, pudding mix, eggs, water, oil and rum in a large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into pan. Bake at 325 degrees for 60 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes.
Glaze: Combine 1 cup sugar, ½ cup butter and ¼ cup water in a saucepan. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in ½ cup rum and bring just to a boil. Remove cake from pan onto a cake plate. Prick with a cake tester. Spoon warm glaze over warm cake. Garnish if desired.
Personal Notes:
Personal Notes:
mom made these every Christmas I can remember and delivered them as part of a gift basket of goodies to all her friends!

 

 

 

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