Bacardi rum cake

Bacardi rum cake

Ingredients/Components

• eggs - 4 item
• granulated sugar - 1 c
• pkg - 1 3/4
• butter
• water - 1/4 c
• cold water - 1/2 c
• rum - 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 c. granulated sugar1/4 c. water1/2 c. rum *If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2.

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 platter. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until 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.