A recipe for Bacardi Rum Cake From Loren Martin. Follow the simple recipe instructions for Bacardi Rum Cake From Loren Martin shared by other home cooking experts.
Ingredients
1 c. Chopped pecans1 18.5 oz. yellow cake mix
1 3.75 oz. pkg jello instant Vanilla pudding mix
4 Eggs
1/2 c. Cold water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)
Glaze: 1/4 lb. Butter
1/4 c. Water
1 c. Sugar
1/2 c. Dark rum (80 proof)
Directions
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 evenly 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.
