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Bacardi rum cake

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Ingredients/Components

eggs - 4 item
chopped pecans - 1 c
granulated sugar - 1 c
pkg - 1 3/4
water - 1/2 c
5 oz
Wesson oil - 1/2 c
Bacardi dark rum - 1/2 c
Bacardi light rum - 1/2 c
Grease and flour 10 inch or 12-cup Bundt pan

How to make bacardi rum cake:

Preheat oven to 325°. Grease and flour 10 inch or 12-cup Bundt pan. Sprinkle pecans over bottom of pan. In a bowl, combine cake mix and remaining cake ingredients together until well blended. Pour batter over pecans in cake pan. Bake at 325° for 1 hour. Remove from oven and cool. Invert on a serving plate. Prick top of cake with a fork or cake tester. Drizzle and smooth some of the glaze evenly over top and sides of cake. Allow cake to absorb the glaze, then repeat until all glaze has been used.Glaze:1 stick butter1/4 c. water1 c. granulated sugar1/2 c. Bacardi dark rum Melt butter in a saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Recipe categories: Desserts, Cakes, Fruit.

Rating:

3.7

Average rating: 3.7, total votes: 7

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