*  Exported from  MasterCook  *
 
                     BACARDI RUM CAKE FROM LOREN MARTIN
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving