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Bacardi Rum Cake

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Title: Bacardi Rum Cake
Yield: 12 Servings
Categories: Cake

Ingredients:

1 c Chopped pecans (walnuts will
-do)
18 1/2 oz Box yellow cake mix (do not
-use the sort with pudding
-in the mix)
3 3/4 oz Vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c Rum


-----------------------------------GLAZE-----------------------------------
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Rum

Date: Mon, 29 Apr 1996 23:05:20 -0400

From: Walt Gray
CAKE: Mix all cake ingredients together. Bake in bundt or tube pan at 325
for one hour. Let cool slightly and remove from pan. Glaze when cool.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat; add rum.

In order to glaze the cake, first use a carving fork to poke holes in the
top and sides of the cake. Slowly spoon glaze over cake. It will take a
while for the cake to soak up all the glaze. Sometimes it is necessary to
let the cake stand for five minutes or so in the midst of glazing so it can
absord the liquid. Then continue to glaze the cake until the glaze is all
used up.

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From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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