The Famous Bacardi Rum Cake

1 review, 5 star(s). 100% would make again

Ready in 1h

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4 Eggs
1/2 c Bacardi dark rum; (80 proof)
1 pk Jell-O Vanilla Instant*
1/4 c Water
1/2 c Wesson oil
1 c Pecan; or walnuts chopped
1/2 c Bacardi dark rum; (80 proof)
1 18.5-oz package Yellow cake mix*
1/2 c Cold water
1/4 lb Butter

Original recipe makes 10

To 12  


*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

Verified by stevemur
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Calories Per Serving: 788 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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?
forest2000 7y ago

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