Rum Cake (Bacardi recipe) Source: Bacardi Rum recipe Course: Desserts Cuisine: American Food Group: Bread Serves: 12 |
|
Ingredients
| 1 cup(s) chopped pecans or walnuts |
| 1 box(s) Yellow Cake Mix (18 1/2 oz) |
| 1 package(s) 3 3/4 ox instant vanilla pudding mix |
| 4 eggs, lightly beaten |
| 1/2 cup(s) cold water |
| 1/2 cup(s) vegetable oil |
| 1/2 cup(s) Bacardi light or dark rum |
| FOR GLAZE |
| 1/4 pound(s) Butter |
| 1/4 cup(s) water |
| 1 cup(s) sugar |
| 1/2 cup(s) Bacardi light or dark rum |
Instructions
Preheat oven to 325° F 1) Grease and flour a 10" tube pan or 12 cup bundt pan 2) Sprinkle nuts over bottom of pan. 3) Lightly mix cake mix and pudding 4) Mix eggs, water, oil & rum, add to cake/pudding mix. Blend lightly until all ingredients are moisten. 5) Pour batter over nuts in pan. 6) Bake one hour 7) Set on rack to cool, invert onto serving plate, prick top, drizzle and brush glaze evenly over top and sides. FOR GLAZE: 1) Melt butter in saucepan 2) Stir in sugar & water, 3) Boil for 5 minutes, stirring constantly. 4) Stir in rum. |
Notes: |