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Receta Bicardi Rum Cake
by Global Cookbook

Bicardi Rum Cake
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  Raciónes: 12

Ingredientes

  • 1 c. Minced pecans
  • 1 x 18.5 ounce yellow cake mix
  • 1 x 3.75 ounce pkg jello instant Vanilla pudding mix
  • 4 x Large eggs
  • 1/2 c. Cool water
  • 1/2 c. Wesson oil
  • 1/2 c. Dark rum (80 proof)
  • 1/4 lb Butter
  • 1/4 c. Water
  • 1 c. Sugar
  • 1/2 c. Dark rum (80 proof)

Direcciones

  1. Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cold. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides.
  2. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Heat butter in sauce pan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat and stir in rum.