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Holiday Rum Cake

Holiday Rum Cake

1 Hr(s) 45 Min(s)
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1 serving
Original recipe yields 1 serving
1 cup pecans
1 package yellow cake mix with pudding
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi Rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum
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Let's Make It
1
Preheat over to 325 degrees F. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.
2
Bake 1 hour. Cool approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling.
3
Glaze:
4
Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all the glaze has been absorbed.
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