1 cake:
1 cup chopped pecans
1 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant
1 vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup dark rum (80 proof)
1 glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (80 proof)
A Recipe for
Bacardi Rum Cake From Loren Martin
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This is a recipe for Bacardi Rum Cake From Loren Martin from the recipe cookbook of Recipes-to-go (Dessert)
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Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on
serving plate. Prick top and drizzle and smooth glaze evely over top
and sides. Allow cake to absorb glaze. Repeat until glaze is used
up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.
Serves: 12
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