BICARDI RUM CAKE RECIPE

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.

BICARDI RUM CAKE RECIPE

Servings: 1 Recipe/Total Time (median)

Source - Bigoven.com