Bacardi Rum Cake
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Serves/Makes: 10
Ready in: 1-2 hrs
- 1 cup pecans, chopped
- 1 package (18.25 ounce size) yellow cake mix, no pudding mix
- 1 package instant vanilla pudding mix
- 4 eggs
- 1/4 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup Bacardi rum
*** Glaze***
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi rum
Preheat oven to 325 degrees F. 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 about one hour. Cool for approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all glaze has been absorbed. Glaze: Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake. Cook's Notes: Use dark 80 proof rum for Grand Cayman Island Rum Cake version
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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