Bicardi Rum Cake From Loren Martin Recipe




Bicardi Rum Cake From Loren Martin Ingredients

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
Bicardi Rum Cake From Loren Martin

 

I envy people who drink -- at least they know what to blame everything on.

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Chemically speaking, chocolate really is the world's perfect food.

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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food.

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire


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If the headache would only precede the intoxication, alcoholism would be a virtue.

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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

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Eat, drink, and be merry, for tomorrow you may work.

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Bicardi Rum Cake From Loren Martin

We think fast food is equivalent to pornography, nutritionally speaking.

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Bicardi Rum Cake From Loren Martin Directions

Cake: 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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