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BACARDI RUM CAKE

Also see Article on Bermudian Cuisine


1 cup pecans -- chopped
1 18.5 oz. yellow cake mix
3 3/4 oz. Jell-O Instant Vanilla pudding
4 eggs
1/2 cup water -- cold
1/2 cup corn oil
1/2 cup Bacardi dark rum (80 proof)

1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Directions
Butter and flour a bundt pan.

Sprinkle the nuts on the bottom of the pan.

Mix all cake ingrediebts together.

Pour batter over nuts.

Bake 1 hour at 325 degrees.

Allow to cool.

While still warm, poke holes in the cake with a wooden spoon.

Using these ingredients: 1/4 lb. butter, 1/4 c. water, 1 cup sugar, 1/2 cup Bacardi dark rum, melt the butter, water and sugar together.

Bring to a boil for 5 minutes stirring constantly.

Remove from heat and stir in rum.

Place cake on a serving plate. Pour over the warm cake...make sure it seeps in the holes.

Decorate with grapes with dusted powdered sugar.

NOTES: Use walnuts instead of pecans.
 

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