Moms Bacardi rum cake

Bacardi rum cake

Mom's famous Christmas Bacardi Rum Cake given to her by Margie Murrer

1 pkg 2 layer cake mix

1 cup chopped pecans, walnuts or pecans

1 pkg vanilla Jello Pudding

½ cup cold water

½ cup veritable oil

½ cup Dark 80 Proof Rum

4 eggs

1. sprinkle nuts in bottom of greased and floured Bundt pan

2. combine all above ingredients

3. blend in large bowl at medium speed for 2 minutes

4. pour into pan

5. bake 325 for 60 minutes or until cake springs back when pressed with finger

6. take cake out of pan

7. prick with fork and spread warm glaze over warm cake

8. remember with this method 85 percent of the alcohol remains in consuming (wow)

Oven Temperature: 325°F

Cooking Times

Total Time: 1 hour

Tips

Glaze

Combine in Saucepan

1 cup sugar

½ cup butter or margarine

heat until glaze is clear and hard when dropped do not boil for five minutes will burn the sugar

Remove from heat

Stir in ½ cup rum

then bring just to a boil, spread on cake

use double boiler

do not use crisco use regular butter or margarine

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