Bacardi Rum Cake Recipe

Caribbean Cakes

More Caribbean Cakes Recipes

Ingredients:

1 cup chopped pecans
1 18 1/2-oz. package yellow cake mix
1 3 3/4-oz. package Jell-O Instant Vanilla Pudding
4 eggs
1/4 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi Dark Rum (80 proof)
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup bacardi Dark Rum (80 proof)

Directions:

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together until well blended. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all 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.

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Submitted 6/13/05.
Source: Bacardi Rum
Submitted By: Joy Bowers
ebowers@matnet.com
Bacardi Rum Cake


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