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Bacardi Rum Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

For the cake:
1 pkg.(81/2 oz) yellow cake mix
1 pkg.(31/4 oz) instant vanilla pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Bacardi dark rum (80 proof)
1/2 c. Vegetable oil
Rum Glaze
Chocolate Glaze
2 Tbs. chopped walnuts
For the Rum Glaze:
1 stick butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi rum (80 proof)
Chocolate Glaze:
4 oz. semi-sweet chocolate
1 tsp. butter or shortening


Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Mix cake, pudding, eggs, water, rum, and oil until smooth. Pour into prepared pan and bake 1 hour. Cool in pan 25 minutes. Invert onto a serving plate. Prick top. Follow with rum glaze.


For the rum glaze: Melt butter in saucepan.Stir in water and sugar.Boil 5 minutes. Remove from heat and stir in rum. Spoon and brush rum glaze over cake, allowing cake to absorb the glaze.


For the chocolate glaze: Melt chocolate and butter or shortening over very low heat in heavy saucepan. When cake is cooled, drizzle with chocolate glaze topping and sprinkle with nuts.


Pairs Well With


Notes

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