Bicardi rum cake
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Bicardi rum cake
  Rum    Cakes  
Last updated 6/12/2012 1:08:37 AM. Recipe ID 35204. Report a problem with this recipe.
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      Title: Bicardi rum cake
 Categories: Cakes, Desserts, Cyberealm
      Yield: 12 Servings
 
      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)
 
  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.
  
  File




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Recipe ID 35204 (Apr 03, 2005)

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