Bacaradi Rum Cake

Course : Cakes
Serves: 1
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1 cup chopped pecans
1 package yellow cake mix*
1 package jell o vanilla instant pudding -- (3 3/4 oz.)
4 large eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup barcardi rum
1/2 cup butter
1/4 cup cooking oil
1 cup granulated sugar
1/2 cup bacardi rum

Preparation / Directions:

*If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Directions: Preheat oven to 325ยท. Grease and flour 10"" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.Optional: Decorate with border of sugar frosting or whipped cream.


Nutritional Information:

4088 Calories (kcal); 354g Total Fat; (75% calories from fat); 32g Protein; 224g Carbohydrate; 996mg Cholesterol; 1165mg Sodium

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