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Bacardi Rum Cake From Loren Martin

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Submitted by leeleeme

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

Cake
1 237
CUP ML PECANS
chopped
1 1
EACH EACH CAKE MIX, YELLOW
1 1
EACH EACH INSTANT PUDDING MIX
vanilla *
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
cold
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML DARK RUM
(80 proof) *
Glaze
¼ 113.4
POUND G BUTTER
¼ 59
CUP ML WATER
1 237
CUP ML SUGAR
½ 118
CUP 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 487 55% 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?
Trans-fat Free
 

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