|
Bicardi Rum Cake From Loren Martin
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 1
c
Chopped pecans 1
18.5 oz yellow cake mix 1
3.75 oz pkg jello instant
Vanilla pudding mix 4
Eggs 1/2
c
Cold water 1/2
c
Wesson oil 1/2
c
Dark rum (80 proof)
Glaze: 1/4
lb
Butter 1/4
c
Water 1
c
Sugar 1/2
c
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.
| 
