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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Barcardi Rum Cake Recipe

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This recipe for Barcardi Rum Cake is from The Whitcomb House Bed & Breakfast, 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:  
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)

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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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