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    Bacardi Rum Cake

    Source of Recipe


    List of Ingredients

    1 cup pecans, chopped
    1 package yellow cake mix(no pudding mix)
    1 package instant vanilla pudding mix
    4 eggs
    1/4 cup water
    1/2 cup vegetable oil
    1/2 cup Bacardi rum


    Preheat oven to 325F degrees. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake about one hour or until tests done. Slowly pour glaze below over cake while in the pan. Cool for 30 minutes in pan, allowing glaze to soak in thoroughly. Invert onto cooling rack and cool completely. Store in refrigerator in tightly sealed tin. Best when made a week ahead of time and allowed to "age."

    1/2 cup butter
    1/4 cup water
    1 cup sugar
    1/2 cup Bacardi Rum
    Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum slowly. While warm, pour over cake slowly, allowing to soak in as you pour it over.




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