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BACARDI RUM CAKE
MyCookbook Recipe Database
MyCookbook Member: saj
Recipe Category: Dessert
Recipe Preparation Level: moderate
1 -18 oz pkg yellow cake mix
1 Cup chopped nuts (walnuts or pecans)
1 small package vanilla instant pudding mix
½ cup water
½ cup dark rum
1/4 lb butter (1 stick)
1/4 cup water
1 cup sugar
½ cup rum
Grease and flour bundt pan. Tap to remove excess flour. Place nuts in bottom of pan.
Combine cake mix, pudding mix, oil, water and rum. Beat well.
Add eggs, 1 at a time, beating well.
Pour into pan; bake at 325 for 1 hour.
Cool on a rack while making glaze.
Combine sugar, butter, & water in a saucepan. Boil for 5 minutes, stirring constantly.
Remove from heat and cool 2 or 3 minutes.
Add Rum and mix well.
Place cake on a large plate or jelly roll pan.
Poke holes in cake with a skewer and drizzle glaze over. Recove unabsorbed glaze & repeat until cale has absorbed all of glaze. You may want to return cake to pan for last immersion of glaze from the bottom. If so, poke more holes in the bottom.
Glaze may be doubled. Best if stands overnight in pan covered.
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