Bacardi Rum Cake Recipe
1 C. chopped pecans or walnuts
18 1/2 oz. pkg. yellow cake mix *
3 3/4 oz. pkg. Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 C. cold water
1/2 C. Wesson oil
1/2 C. Bacardi amber rum (80 proof)
Glaze:
1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. Bacardi amber rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding
and use only 3 eggs and 1/3 cup oil.
Preheat oven to 325� F. Grease and flour 10-inch tube or 12 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.
Drizzle glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat till 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 border of sugar frosting or whipped cream.
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