Bacardi Rum Cake

1 Cup Pecans — chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix — instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum — Bacardi
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner’s Sugar
1/2 Cup Dark Rum — Bacardi
|Preheat oven to 325 degrees.

Grease and flour 10″ tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top.

Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.


Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.


Decorate with whole maraschino cherries and border of sugar frosting or
whipped cream. Serve with seedless green grapes dusted with powdered

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