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Bacardi Rum Cake Recipe


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     Bacardi Rum Cake

Category   Desserts - Breads
Sub Category   None
Preptime   1 h 15 min

1 18 1/2oz pkg yellow cake mix
1 3 3/4oz pkg Jello Vanilla Instant Pudding Filling
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi Dark Rum
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi Dark Rum

Preheat oven to 325. Grease and flour 10 inch tube or 12 cup Bundt pan. Mix all cake ingredients. ( use directions for time to mix on cake box). Pour batter in pan and bake for 1 hour. Cool.
For Glaze- Melt butter in saucepan. Mix in sugar and water and boil for 5 minutes. (Sometimes I add 1/2 cup of finely chopped pecans last few minutes of boiling).Stir constantly. Remove from heat and stir in rum.
Invert cake on serving plate. Prick top and sides with many holes. Spead glaze over top and sides and allow to be absorbed. Repeat till all of glaze used up.
Serving Suggestions
Serve warm (use microwave) with whipped cream and berries or a small scoop of vanilla bean ice cream

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