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Bacardi Rum Cake Recipe


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     Bacardi Rum Cake

Category   Desserts - Breads
Sub Category   None

1 cup chopped toasted pecans or walnuts
1 box 18 1/2 ounce yellow cake mix
1 3/4 ounce instant vanilla pudding
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 12 cup Bundt pan. Sprinkle nuts on the bottom of pan. Combine all ingredients pour into Bundt pan. Bake for 1 hour.
Cool in pan. Invert on serving plate. Prick top with Fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
GLAZE- 1 Stick Butter, 1/4 cup water, 1 cup sugar, 1/2 cup Bacardi rum. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remover from heat and stir in rum. Note rum will cause steam. Be careful not to burn yourself.
This cake is very moist. Never gets dry. This cake freezes beautifully.

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