Barcardi Rum Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cake: 1 cupped chopped pecans or walnuts 1 18 ½ oz pkg yellow cake mix 1 3 ¾ oz pg Jell-O Vanilla Instant pudding and pie filling 4 eggs ½ cup cold water ½ cup Wesson oil ½ cup Bacardi dark rum (80 proof) **If using yellow cake mix with pudding already in the mix; omit instant pudding and use 3 egges instead of 4, 1/3 cup of oil instead of ½.
Glaze: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup Bacardi dark rum (80 proof)
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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 pat. Prink top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat til 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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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30 minutes |
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