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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CLASSIC BACARDI RUM CAKE Recipe

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This recipe for CLASSIC BACARDI RUM CAKE is from The Worley 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
1 18 ½ oz. Pkg. Yellow cake mix
1 3.4 oz. Pkg. Jello instant vanilla pudding & pie filling
4 Eggs
½ Cup Cold Water
½ Cup Wesson Oil
½ Cup Bacardi Dark Rum

Glaze:
1/4 Lb. (1 stick) Butter
¼ Cup Water
1 Cup Granulated sugar
½ Cup Barcardi dark rum
Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10” tube pan or a 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour.

Invert on serving plate. Prick top and smooth the glaze evenly over top and sides. Allow cake to absorb glaze, repeat until glaze is used up.

Preparing the glaze…….
Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spread on cake while glaze is still warm.

 

 

 

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