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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 c. chopped pecans or walnuts
1 18 1/2 oz pkg. yellow cake mix
1 3/4 oz. pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

Glaze:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum
Directions:
Directions:
Preheat oven 325º, grease and flour 12-cup bundt pan. Sprinkle nuts over bottom of pan, mix cake ingredients together. Pour batter over nuts and bake 1 hour. Set on rack to cool. Invert on serving plate.

Cook Glaze:
Melt butter in sauce pan, stir in water and sugar and boil for 5 minutes stirring constantly. Stir in rum.

Prick top of cake and drizzle glaze over the top, you can also brush the sides of the cake with the glaze.

 

 

 

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