Bacardi rum cake from loren martin
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Bacardi rum cake from loren martin
  Rum    Cakes  
Last updated 6/12/2012 1:05:43 AM. Recipe ID 30841. Report a problem with this recipe.
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      Title: Bacardi rum cake from loren martin
 Categories: Cakes
      Yield: 12 Servings
 
           Cake:
      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)
 
  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.




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Recipe ID 30841 (Apr 03, 2005)

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