BICARDI RUM CAKE RECIPE

BICARDI RUM CAKE RECIPE

Great recipe, it was a hit!!!

Ingredients of BICARDI RUM CAKE RECIPE

Cake:

1 cup chopped toasted pecans or walnuts

1 18-1/2 ounce yellow cake mix

1 1-3/4 ounce instant vanilla pudding mix

4 eggs

1/2 cup cold milk

1/2 cup vegetable oil

1/2 cup Barcardi dark rum

Glaze:

1 stick butter

1/4 cup water

1 cup sugar

1/2 cup Barcardi dark rum

Description of BICARDI RUM CAKE RECIPE

Cake: 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.

Notes and Tips for BICARDI RUM CAKE RECIPE

The rum will cause steam. Be careful not to burn yourself.

Servings: 1 Recipe/Total Time (median)

Source - Bigoven.com