Dessert
Bacardi Rum Cake
INGREDIENTS:
1 package yellow cake mix
1 package Jell-O vanilla instant pudding & pie filling
4 eggs
1/4 cup vegetable oil
1 cup chopped pecans or walnuts
1/4 cup water
1 cup sugar
1/2 cup rum of the Bacardi family (80 proof)
1/2 cup margarine
DIRECTIONS FOR CAKE:
Preheat oven to 325 degrees. Pour chopped nuts at the bottom of a bundt pan. Grease with healthy heart margarine.
Combine cake mix, pudding mix, eggs, and oil in a large bowl. Blend until smooth and pour over nuts. Bake at 325 degrees for 1 hour or until cake loosens from the sides of the pan. Do not undercook. Cool. Turn cake over onto serving plate and test for doneness.
DIRECTIONS FOR GLAZE:
Combine water, sugar, and margarine in a sauce pan and heat until boiling. Boil for 5 minutes. Stir in cup of Bacardi family rum. Cook until blended. Pour glaze over warm cake.
<!– /* Font Definitions */ @font-face {font-family:Calibri; mso-font-alt:”Times New Roman”; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:”"; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri; mso-fareast-font-family:Calibri; mso-bidi-font-family:”Times New Roman”;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} –>