Bacardi Rum Cake From Loren Martin

90 minutes Prep: 30 minutes Cook: 60 minutes

299 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients


Cake
1	cup	pecans	chopped
1	each	cake mix, yellow
1	each	pudding mix, instant	vanilla
4	large	eggs
1/2	cup	water	cold
1/2	cup	vegetable oil
1/2	cup	dark rum	(80 proof)

Glaze
1/4	pound	butter
1/4	cup	water
1	cup	sugar
1/2	cup	dark rum	(80 proof)

Directions

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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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 299 75% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 91mg	30%
Sodium 78mg	3%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	3%
Sugars 17.0g
Protein 3.0g	6%

Vitamin A	6%		Vitamin C	0%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler