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Bacardi Rum Cake From Loren Martin

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
1 cup pecans
chopped
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1 each cake mix, yellow
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1 each instant pudding mix
vanilla
* Camera
4 large eggs
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½ cup water
cold
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½ cup vegetable oil
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½ cup dark rum
(80 proof)
*
Glaze
¼ pound butter
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¼ cup water
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1 cup sugar
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½ cup dark rum
(80 proof)
*

Ingredients

Amount Measure Ingredient Features
Cake
237 ml pecans
chopped
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1 each cake mix, yellow
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1 each instant pudding mix
vanilla
* Camera
4 large eggs
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118 ml water
cold
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118 ml vegetable oil
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118 ml dark rum
(80 proof)
*
Glaze
113.4 g butter
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59 ml water
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237 ml sugar
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118 ml 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℉ (160℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 48755% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 365mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 0%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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