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Bacardi Rum Cake |
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| George Engle's (1908-2003) Favorite! |
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| Ingredients: |
Cake
1 Cup Finely-chopped pecans
1 Package Yellow cake mix (2-layer size)
1 Package Vanilla instant pudding mix (4 serving size)
4 Eggs
½ Cup Cold water
½ Cup Vegetable oil
½ Cup Rum
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Glaze
1 Cup Sugar
½ Cup Butter
¼ Cup Water
½ Cup Rum
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| Procedures: |
Sprinkle nuts evenly over bottom of greased and floured 10” tube pan.
Combine cake mix, pudding, eggs, water, oil and rum in large mixing bowl.
Blend, then beat for two minutes at medium speed.
Bake at 325o for 60 minutes or until cake springs back when lightly pressed.
Cool in pan for 15 minutes.
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Combine sugar, butter and water in saucepan.
Boil 5 minutes, stirring.
Remove from heat and stir in rum and just bring back to boil.
Remove cake from pan.
[Alternate: Prick cake while still in pan and drizzle hot glaze. Allow to cool before removing from pan.]
Prick it with cake tester and spoon glaze over cake.
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| Notes: |
2018-12-19: Made for The Christmas Holidays. A meat thermometer was used to perforate the surface before drizzling.
2016-12-15: Made for Christmas.
2015-09-02: For Margaret's birthday weekend.
2014-12-09: A Christmas tradition.
2013-12-20: Made for Christmas. The nuts were returned to the bottom of the pan. 12 minutes were added to the baking time to achieve spring.
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12/25/2018
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