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The Famous Bacardi Rum Cake

Recipes »  Drinks  »  Tea

Try this The Famous Bacardi Rum Cake recipe, or contribute your own. "Desserts" and "Cakes" are two of the tags cooks chose for The Famous Bacardi Rum Cake.

Yield: 10 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

(5, 2) 100% would make again (reviews)

Favorite favorite of 131 people 29 people Try Soon want to try


Verified by stevemur

To 12          
Original recipe makes 10
4 Eggs
1/2 cBacardi dark rum; (80 proof)
1 pkJell-O Vanilla Instant*
1/4 cWater
1/2 cWesson oil
1 cPecan; or walnuts chopped
1/2 cBacardi dark rum; (80 proof)
GLAZE
1 18.5-oz packageYellow cake mix*
1/2 cCold water
1/4 lbButter

The Famous Bacardi Rum Cake Preparation

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2. Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollops. Source: Family Circle Advertisement/April 1982. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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Calories Per Serving: 788
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The Famous Bacardi Rum Cake Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
3 years, 7 months, 4 weeks, 15 hours, 54 minutes ago
I haven't made it yet because the glaze is missing the sugar ingredient. It is mentioned in the narrative, but not in the recipe. How much sugar for the glaze?
4 years, 5 months, 2 weeks, 5 days, 20 hours, 20 minutes ago

Tags

  1. Cakes
  2. Desserts
  3. Holidays
  4. Butter

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