Bacardi Rum Cake From Loren Martin

12 Servings

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Bacardi Rum Cake From Loren Martin Ingredients

Cake:	1/2 c Wesson oil
1 c Chopped pecans	1/2 c Dark rum (80 proof)
1 18.5 oz yellow cake mix	Glaze:
1 3.75 oz pkg jello instant	1/4 lb Butter
Vanilla pudding mix	1/4 c Water
4 Eggs	1 c Sugar
1/2 c Cold water	1/2 c Dark rum (80 proof)

Instructions for Bacardi Rum Cake From Loren Martin

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. Posted to MM-Recipes Digest V5 #015 by "John Weber" on Jan 14, 98

Main Ingredient: CakeCuisine: Uncategorized