Post by April B. on Nov 25, 2003 13:59:54 GMT -6
Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 pkg vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
For the Glaze:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi darm rum
Preheat oven to 325 F. Grease and flour 10" tube or 12-cup BUNDT pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs, water, oil and 1/2 cup rum together. Pour batter over nuts. Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until 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.
1 cup chopped pecans or walnuts
1 pkg yellow cake mix
1 pkg vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
For the Glaze:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi darm rum
Preheat oven to 325 F. Grease and flour 10" tube or 12-cup BUNDT pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs, water, oil and 1/2 cup rum together. Pour batter over nuts. Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until 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.