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  Recipe Home » CakesDeserts » Bicardi Rum Cake From Loren Martin
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  Bicardi Rum Cake From Loren Martin
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
1 cup Chopped pecans
1 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant
Vanilla pudding mix
4 Eggs
1/2 cup Cold water
1/2 cup Wesson oil
1/2 cup Dark rum (80 proof)
Glaze:
1/4 lb Butter
1/4 cup Water
1 cup Sugar
1/2 cup Dark rum (80 proof)
Instructions:
Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake
ingredients together. Pour over nuts. Bake 1 hour at 325 F. 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.
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