The best delicious Bicardi Rum Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bicardi Rum Cake recipe today!
Hello my friends, this Bicardi Rum Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bicardi Rum Cake is amazingly delicious, and addictive, everyone will be asking for more Bicardi Rum Cake.
What Makes This Bicardi Rum Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bicardi Rum Cake.
Ready to make this Bicardi Rum Cake 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 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant
Vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Dark rum (80 proof)
Glaze:
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Dark rum (80 proof)
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Yields
12 Servings
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