1 cup chopped pecans or walnuts
1 package (18 «oz) yello cake mix
1 package 3¬ jello instant vanilla
1 pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup bacardi dark rum (80 proof)
1 glaze ingredients:
1/4 lb butter
1/4 cup water
3/4 cup granulated sugar
1/2 cup bacardi dark rum (80 proof)
A Recipe for
Bacardi Rum Cake
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This Recipe for Bacardi Rum Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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This is a recipe for Bacardi Rum Cake from the recipe cookbook of Recipes-to-go (Dessert)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Without ice cream, there would be darkness and chaos. |
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FOR CAKE: Preheat oven to 325øF. Grease & flour 10" tube or 13-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
plate. Prick top in many places (with something small like fork tines
or a toothpick). Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in Rum.
OPTIONAL: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with seedless green grapes dusted
w/powdered sugar
Serves: 6
Bacardi Rum Cake Recipe brought to you by Recipes To-Go