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Bacardi Rum Cake Recipe


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     Bacardi Rum Cake

Category   Desserts - Breads
Sub Category   None
Preptime   25, 1 hr in oven

1 c. chopped pecans or walnuts (better)
1 18- 1/2 oz. yellow cake mix
1 1- 3/4 oz. (4 serving size) instant vanilla pudding mix
4 eggs
1/2 c. water
1/2 c. Bacardi dark rum
1/2 c. butter (I stick of butter)
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Preheat oven to 325 degrees F
Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan.
Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared 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- Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note- The rum will cause steam. Be careful not to burn yourself.

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