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Bacardi Rum Cake
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Rum Soaked cake


  • 1 cup (225 ml) chopped pecans (walnuts)
  • 1 package yellow cake mix (with pudding)
  • 3 eggs
  • 1/2 cup (125 ml) cold water
  • 1/3 cup (80 ml) cooking oil
  • 1/2 cup (125 ml) Bacardi dark rum (80 proof)
  • Glaze:
  • 1/4 lb (.1 kg) butter
  • 1/4 cup (60 ml) water
  • 1 cup (225 ml) granulated sugar
  • 1/2 cup (125 ml) Bacardi dark rum
  • Preheat oven to 325 degrees (175 C.).
  • Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
  • Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
  • nut in the pan. Bake 1 hour.
  • Cool.
  • Invert on serving plate.
  • Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
  • stirring constantly.
  • Remove from heat; add rum.
  • Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.
  • Repeat until all glaze is absorbed into the cake.
This is a wonderful recipe given to me by a former colleague of my Husband's. The office personnel used to beg her to bring it to any functions they had.

Editors note: I don't invert my cakes--I use a 10 to 12 inch springform pan instead--I think the puffy tops look nicer! I also glaze it while it's still in the pan so the glaze doesn't run all over. You can also use 2 4 inch springform pans to make gift-sized cakes.

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