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Bacardi Rum Cake w/ Bacardi Cream Recipe

   
 

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     Bacardi Rum Cake w/ Bacardi Cream

Category   Desserts - Breads
Sub Category   None
Preptime   1 hour

Ingredients
1 cup chopped, toasted pecans or walnuts
1 18.5 oz. yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi Dark Rum
Glaze
 
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum
Bacardi Cream
1 large container whipping cream
2 tsps sugar
2 shots Bacardi Dark Rum

Instructions
Preheat oven to 325 degrees. Grease and flour 12 cup bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in Pan.
Prepare Glaze while cake is cooling. Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note- The rum will cause steam. Be careful not to burn yourself.
Use wooden skewer to poke holes all through cake. Drizzle glaze over top of cake and let the cake soak up the glaze...1 hour minimum, overnight is best.
Prepare Bacardi Cream just before serving. Combine all ingredients in bowl and beat for approx. 2 minutes with electric mixer until light and fluffy. Turn out cake on serving plate. Slice and serve with dollop of Bacardi Cream.


Originally Submitted
5/17/2010





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