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Barcardi Rum Cake

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Vegetables Cakes, Desserts 12 Servings

INGREDIENTS

1 c Chopped pecans or walnuts
1 18 oz yellow cake mix
1 3 3/4 ozjello instant
vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 Vegetable oil
1/2 c Barcardi dark rum
1/4 lb Butter
1/4 c Water
1 c Granulated sugar
1/2 c Barcardi dark rum

INSTRUCTIONS

CAKE PREPARATION: Preheat oven to 325 F. Grease and flour 10" tube or
12 cup Bundt pan. Sprinkle nuts over bottom of pan.  Now in a medium
mixing bowl, mix all cake ingredients together and  pour over nuts.
Bake 1 hour or until a tooth pick inserted comes out clean. Let stand
to cool, then invert onto serving plate.  GLAZE PREPARATION: Melt
butter in saucepan, then stir in the water and  sugar. Boil 5 min.,
stirring constantly. Remove from heat and stir in  rum.  COMBINE: Prick
top of cake and drizzle and smooth glaze evenly over  top and sides.
Allow cake to absorb glaze. Repeat till glaze is used  up.  Optional:
May decorate with whole marachino cherries and border of  sugar
frosting or whipped cream. Serve with seedeless green grapes  dusted
with powdered sugar. Enjoy!  ...Thanks Erma!!! This was, converted by
MM_Buster v2.0m.  Posted to MM-Recipes Digest V4 #5 by "Fred Goslin"
<fjgoslin@a-znet.com> on Jan 25, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 82.3mg
Sodium: 143.9mg
Potassium: 26.6mg
Carbohydrates: 24.5g
Fiber: 0g
Sugar: 24.4g
Protein: 2.2g


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