Bermuda Bacardi Rum Cake

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Bermuda Bacardi Rum Cake Ingredients

CAKE	1/2 c Dark rum (80 proof)
1 c Chopped pecans or walnuts	GLAZE
1 Box yellow cake mix (18 1/2	1/4 lb Butter (or marg)
1 pk Vanilla instant pudding &	1 c Sugar
4 Eggs	1/4 c Water
1/2 c Cold water	1/2 c Dark rum
1/2 c Cooking oil

Instructions for Bermuda Bacardi Rum Cake

Source: Goslings, Bacardi Intl Recipe Card Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides. Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake. Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2. This cake is best left to sit for a day before consumption. Posted to FOODWINE Digest 22 October 96 Date: Wed, 23 Oct 1996 11:54:43 -0400 From: Rod Grant

Main Ingredient: CakeCuisine: Uncategorized

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