|
|
BACARDI RUM CAKE 1 c. chopped pecans 1 (18 1/2 oz.) pkg. yellow cake mix 1 (3 3/4 oz.) pkg. instant vanilla pudding mix 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. dark rum (80 proof) Preheat oven to 325 degrees. Grease and flour 12-cup Bundt pan. Sprinkle nuts in bottom of pan. Mix remaining ingredi- ents as directed on cake package. Pour batter over nuts and bake 1 hour. Cool. Invert and prick top. Spoon and brush glaze over cake. Note: Cake may be baked in greased and floured 9 x 13-inch pan. Adjust baking time and temperature according to cake package directions; add nuts to top after baking. Bacardi Rum Cake Glaze: 1/4 lb. butter 1/4 c. water 1 c. sugar 1/2 c. dark rum (80 proof) Melt butter in saucepan. Stir in sugar and water. Boil 5 minutes, stirring constantly. Remove from heat and add rum. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |