Name: Bacardi Rum Cake From Loren Martin
Ingredients: Cake:; 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)

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes	12	Servings

INGREDIENTS

		Cake:
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)

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V5 #015 by "John Weber" <hdbrer@ibm.net> on Jan
14, 98

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