bacardi rum cake
 
recipe by :sandy moulton; victorville, ca 
serving size : 14 preparation time :0:00 
categories : cakes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 cup  chopped pecans
1   18 ounce package yellow cake mix
3-3/4 oz.  instant vanilla pudding and pie filling
4   eggs
1/2 cup  cold water
1/2 cup  vegetable oil
1/2 cup  rum -- 80 proof
  glaze
1/4 lb.  butter
1/4 cup  water
1 cup  sugar
1/2 cup  rum -- 80 proof
 
preheat oven to 325 f. grease and flour 10-inch 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 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. 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 460 calories; 26g fat (53.6% 
calories from fat); 4g protein; 46g carbohydrate; 1g dietary fiber; 72mg 
cholesterol; 345mg sodium. exchanges: 0 grain(starch); 1/2 lean meat; 5 
fat; 3 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 0 
 
 
* exported from mastercook * 
 
 
(ID: 78487) Mirror: rec.food.recipes: Mon, Jul 28, 2003


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