Ingredients
- 1 c. Minced pecans
- 1 x 18.5 ounce yellow cake mix
- 1 x 3.75 ounce pkg jello instant Vanilla pudding mix
- 4 x Large eggs
- 1/2 c. Cool water
- 1/2 c. Wesson oil
- 1/2 c. Dark rum (80 proof)
- 1/4 lb Butter
- 1/4 c. Water
- 1 c. Sugar
- 1/2 c. Dark rum (80 proof)
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Bacardi Rum Cake From Loren Martin
Servings: 12
Directions
- Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together.
- Pour over nuts. Bake 1 hour at 325 F. Cold. Invert on serving plate.
- Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Heat butter in sauce pan. Stir in water and sugar. Boil 5 min, stirring constantly.
- Remove from heat and stir in rum.
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