Bacardi Rum Cake
"More soulful recipies" 1 c chopped walnuts 1 (18 oz) pkg yellow cake mix 1 (3 oz) pkg banana instant pudding mix 1/2 c dark rum 4 eggs 1/2 c milk 1/2 c vegetable oil 1/3 c butter 1/3 c light rum 3/4 c sugar 2 T. water Preparation: Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). Sprinkle nuts into pan and set asidse. In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined. Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan. While cake is in the oven in the last 15 minutes, make the syrup. Combine butter, 1/3 cup light rum, sugar, and water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop. Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula Turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve. Serves 12-16 "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
