Click for Cookbook LOGIN
"The belly rules the mind."--Spanish Proverb

Bicardi Rum Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Bicardi Rum Cake is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts, 1 yellow cake mix, 1 (3/4 oz pkg) instant vanilla pudding mix, 4 eggs, 1/2 cup cold water, 1/2 cup Wesson oil, 1/2 cup Bicardi dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325º. Grease & flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool & invert on serving plate & prick the top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

Glaze:

1/4 lb butter, 1/4 cup water, 1 cup gr sugar,1/2 Bicardi dark rum

Melt butter in saucepan. Stir in sugar & water. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.

Sometimes I use chocolate cake & pudding & light rum.

After cake is cool, I put it back in cake pan & then put the glaze on. It freezes nicely.
Personal Notes:
Personal Notes:
Good luck & good eating!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

598W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!