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Mom’s Bacardi Rum Cake Recipe

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This recipe for Mom’s Bacardi Rum Cake, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kim Strid
Added: Monday, November 6, 2006
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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