Bacardi Rum Cake
From: I don’t
know, but it was obtained in 1976
Ingredients
|
Cake |
Glaze |
|
1 cup chopped pecans/walnuts |
¼ pound butter |
|
1 18 ½-ounce package Yellow cake mix |
¼ cup water |
|
1 3 ¾-ounce package Instant Vanilla Pudding mix |
1 cup granulated sugar |
|
4 eggs |
½ cup Bacardi Dark Rum |
|
½ cup cold water |
|
|
½ cup vegetable oil |
|
|
½ cup Bacardi Dark Rum (80 proof) |
|
To Prepare…
1.
Preheat oven to 325 degrees.
2.
Grease a 10 inch tube or 12 cup
Bundt pan.
3.
Sprinkle nuts over bottom of
pan.
4.
Mix all cake ingredients
together.
5.
Pour batter over nuts.
6.
Bake 1 hour; cool.
7.
Invert on serving plate.
8.
Prick top.
9.
Drizzle and smooth glaze
evenly over top and sides.
10. Allow
cake to absorb glaze.
11. Repeat
until glaze is used up.