BACARDI RUM CAKE
By
Eddie Jordan
@EDWARDCARL
1
★★★★★ 4 votes5
Ingredients
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CAKE
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1 cchopped pecans or walnuts
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118 1/2 oz. yellow cake mix
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13 3/4 oz. pkg. instant vanilla pudding mix
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4eggs
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1/2 ccold water
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1/2 cvegetable oil
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1/2 cbacardi dark rum
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GLAZE
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1/4 lbbutter
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1/4 cwater
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1 cgranulated sugar
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1/2 cbacardi dark rum
How to Make BACARDI RUM CAKE
- CAKE; Preheat oven to 325 degrees. Grease and flour 10" 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 till 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.
- Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.