Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from Manchester Veterans Affairs Medical Center 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Cake 1 c. chopped pecans or walnuts 1 18.5 oz. yellow cake mix 1 1.75 oz. (4-serving size) instant vanilla pudding mix 4 eggs ½ c. cold milk* ½ c. vegetable oil ½ c. Bacardi dark rum Glaze ½ c. butter ¼ c. water 1 c. sugar ½ c. Bacardi dark rum *water may be used instead of milk.

Directions:	Directions: Cake: Preheat oven to 325º. Grease and flour a 12-cup bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for one hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil for five minutes, stirring constantly. Remove from heat and stir in rum. Note: the rum will cause steam. Be careful not to burn yourself.

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Bacardi Rum Cake Recipe

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