Bicardi Rum Cake From Loren Martin Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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:
Cake: 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
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