Bacardi Rum Cake
From askksk 16 years agoIngredients
- 1 cup chopped pecans or walnut shopping list
- 1 18 1/2 oz package yellow cake mix shopping list
- 1 3 3/4 oz package instant vanilla pudding shopping list
- 4 eggs shopping list
- 1/4 cup cold water shopping list
- 1/2 cup oil shopping list
- 1/2 cup Bacardi dark rum (80 proof) shopping list
- Glaze: shopping list
- 1/4 lb butter shopping list
- 1/4 cup water shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup Bacardi dark rum (80 proof) shopping list
How to make it
- Grease and flour 12 inch 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all the glaze is used up.
- Glaze: Melt butter in saucepan. Stir in water and 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 with powdered sugar.
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