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Bacardi Rum Cake
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
 1.00 c Chopped pecans or walnuts
 1.00 pk (18 «oz) yello cake mix
 1.00 pk 3¬ Jello instant vanilla
 Pudding mix
 4.00 Eggs
 0.50 c Cold water
 0.50 c Wesson oil
 0.50 c Bacardi dark rum (80 proof)
 Glaze Ingredients:
 0.25 lb Butter
 0.25 c Water
 0.75 c Granulated sugar
 0.50 c Bacardi dark rum (80 proof)
die Zubereitung:

For Cake: Preheat oven to 325øF. Grease & flour 10" tube or 13-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 in many places (with something small like fork tines or a toothpick). Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used completely.

For Glaze: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum.

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted w/powdered sugar

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