RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 887
| View Recipe |
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| Recipe Name: |
Bacardi Rum Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.17
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If a yellow pudding cake mix is not available, add 1 small package of Jell-O instant vanilla pudding mix, add an additional egg and use ½ cup of oil instead of 1/3.
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Ingredients:
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Directions:
Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12 inch Bundt pan. Sprinkle nuts over bottom of pan.
Mix together cake mix, eggs, 1/2 cup cold water, oil and 1/2 cup rum. Pour batter over nuts.
Bake 1 hour. Cool, invert on serving plate. Prick top of cake.
Meanwhile, melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Allow to cool while cake is in the oven. Spoon and brush glaze evenly over top and sides of cake. Repeat until all glaze is used up. |
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| Nutrition per Serving: |
| Calories: |
340 |
Total Carbs: |
39.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
39.6 |
Fat: |
15.9 |
Protein: |
3.06 |
| Fiber: |
0.63 |
Sodium: |
279.00 |
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Average Rating:
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