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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from Recipes of Jacqueline Arstein, 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 C Chopped Nuts,
1- 18 Oz Package Yellow Cake Mix,
1- 3 ¾ Oz Package Jello Instant Pudding,
4 Eggs,
½ C Cold Water,
½ C Wesson oil,
½ C Bacardi (dark) mum 80%
Directions:
Directions:
Preheat oven 325ºF. Grease and flour 10” bundt pan.
Sprinkle nuts over the bottom of the pan. Mix all ingredients except rum. Pour batter over nuts in the pan. Bake for 1 hour. Cool, invert on a serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb glaze. Repeat until the glaze is used up.

Glaze Melt ¼ lb butter in saucepan. Stir in ¼ C water. Add 1 C granulated sugar. Boil for 5 minutes. Stirring constantly. Remove from heat. Stir in rum.

 

 

 

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