The best delicious Bicardi Rum Cake From Loren Martin recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bicardi Rum Cake From Loren Martin recipe today!
Hello my friends, this Bicardi Rum Cake From Loren Martin recipe will not disappoint, I promise! Made with simple ingredients, our Bicardi Rum Cake From Loren Martin is amazingly delicious, and addictive, everyone will be asking for more Bicardi Rum Cake From Loren Martin.
What Makes This Bicardi Rum Cake From Loren Martin Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bicardi Rum Cake From Loren Martin.
Ready to make this Bicardi Rum Cake From Loren Martin Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Chopped pecans 1/2 c Dark rum (80 proof)
1 18.5 oz yellow cake mix Glaze:
1 3.75 oz pkg jello instant 1/4 lb Butter
Vanilla pudding mix 1/4 c Water
4 Eggs 1 c Sugar
1/2 c Cold water 1/2 c Dark rum (80 proof)
1/2 c Wesson oil
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.
Yields
12 servings
Leave a Reply