The famous bacardi rum cake

Yield: 10 To 12

Measure Ingredient
-MARY WILSON BWVB02B
1 cup Pecan or walnuts chopped
1 pack Yellow cake mix* (18 1/2 oz)
1 pack Jell-O Vanilla Instant* Pudding and Pie Filling (3 1/4 oz)
4 Eggs
½ cup Cold water
½ cup Wesson oil
½ cup Bacardi dark rum (80 proof)
¼ pounds Butter
¼ cup Water
½ cup Bacardi dark rum (80 proof)

GLAZE

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; ⅓ cup oil instead of ½.

Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan.

Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top.

Spoon and brush 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 the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollops.

Source: Family Circle Advertisement/April 1982.

Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999

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