Bacardi rum cake

Bacardi rum cake

Ingredients/Components

• eggs - 4 item
• granulated sugar - 1 c
• pkg - 1 oz
• butter
• water - 1/4 c
• cold water - 1/2 c
• chopped pecans or walnuts - 1 c
• Wesson oil - 1/2 c
• Bacardi dark rum 80 proof - 1/2 c

How to make bacardi rum cake:

Glaze:1/4 lb. butter1/4 c. water1 c. granulated sugar1/2 c. Bacardi dark rum (80 proof) Preheat oven to 325°. 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 and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Recipe categories: Desserts, Cakes, Fruit.