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Bacardi rum cake

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Ingredients/Components

eggs - 4 item
granulated sugar - 1 c
pkg - 1 1/2
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
Use 3 eggs instead of 4 eggs, 1/3 cup of oil instead of 1/2 cup

How to make bacardi rum cake:

Note: If using a cake mix with pudding already in it, omit pudding. Use 3 eggs instead of 4 eggs, 1/3 cup of oil instead of 1/2 cup.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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all 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.

Recipe categories: Desserts, Cakes, Fruit.

Rating:

Average rating: 3, total votes: 5

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