Bicardi rum cake from loren martin
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Recipe by: camilien
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Chopped pecans 1/2 c Dark rum (80 proof)
1 18.5 oz yellow cake mix Glaze:
1 3.75 oz pkg jello instant 1/4 lb Butter
Vanilla pudding mix 1/4 c Water
4 Eggs 1 c Sugar
1/2 c Cold water 1/2 c Dark rum (80 proof)
1/2 c Wesson oil
Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake
ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool.
Invert on serving plate. Prick top and drizzle and smooth glaze
evely over top and sides. Allow cake to absorb glaze. Repeat until
glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and
sugar. Boil 5 minutes, stirring constantly. Remove from heat and
stir in rum.
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