Bacardi Rum Cake From Loren Martin Recipe

Bacardi Rum Cake From Loren Martin Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
Cake:,
1 cup: Chopped pecans,
1: 18.5 oz yellow cake mix,
1: 3.75 oz pkg jello instant,
Vanilla pudding mix,
4: Eggs,
1/2 cup: Cold water,
1/2 cup: Wesson oil,
1/2 cup: Dark rum, 80 proof
Glaze:,
1/4 lbs: Butter,
1/4 cup: Water,
1 cup: Sugar,
1/2 cup: Dark rum, 80 proof

Directions:

Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on
serving plate. Prick top and drizzle and smooth glaze evely over top
and sides. Allow cake to absorb glaze. Repeat until glaze is used
up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.


Source from luhu.jp