Desserts.BacardiRumCake History
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April 03, 2017, at 08:58 PM
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Changed lines 13-14 from:
Servings: 12
to:
Servings: 12\\
Attach:BacardiRumCake.jpg\\
Attach:BacardiRumCake.jpg\\
April 06, 2008, at 07:39 PM
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Changed line 22 from:
1 cup sugar\\
to:
1 cup granulated sugar\\
Changed line 29 from:
Meanwhile, make syrup by combining sugar, butter and 1/4 cup water in saucepan. Cook and stir until mixture comes to a boil. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil. Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake.
to:
Meanwhile, make syrup by combining granulated sugar, butter and 1/4 cup water in saucepan. Cook and stir until mixture comes to a boil. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil. Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake.
December 06, 2007, at 03:26 AM
by -
Added lines 1-29:
Name: Bacardi Rum Cake\\
Key Ingredient: cake mix\\
Preparation: bake\\
Cuisine: American\\
Source: Easy Homemade Desserts with Jell-O Pudding\\
Food Group: sugar\\
Meals: dinner, snack, party\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:45\\
Servings: 12
1 cup chopped pecans or walnuts\\
1 package yellow cake mix\\
1 small package vanilla instant pudding mix\\
4 eggs\\
1/2 cup water\\
1/4 cup vegetable oil\\
1/2 cup Bacardi dark rum (80 proof)\\
1 cup sugar\\
1/2 cup (1 stick) butter or margarine\\
1/4 cup water\\
1/2 cup Bacardi dark rum (80 proof)
Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan.
Combine cake mix, pudding mix, eggs, 1/2 cup water, oil and 1/2 cup rum in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into pan. Bake at 325F. for about 1 hour or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes.\\
Meanwhile, make syrup by combining sugar, butter and 1/4 cup water in saucepan. Cook and stir until mixture comes to a boil. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil. Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake.
Key Ingredient: cake mix\\
Preparation: bake\\
Cuisine: American\\
Source: Easy Homemade Desserts with Jell-O Pudding\\
Food Group: sugar\\
Meals: dinner, snack, party\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:45\\
Servings: 12
1 cup chopped pecans or walnuts\\
1 package yellow cake mix\\
1 small package vanilla instant pudding mix\\
4 eggs\\
1/2 cup water\\
1/4 cup vegetable oil\\
1/2 cup Bacardi dark rum (80 proof)\\
1 cup sugar\\
1/2 cup (1 stick) butter or margarine\\
1/4 cup water\\
1/2 cup Bacardi dark rum (80 proof)
Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan.
Combine cake mix, pudding mix, eggs, 1/2 cup water, oil and 1/2 cup rum in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into pan. Bake at 325F. for about 1 hour or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes.\\
Meanwhile, make syrup by combining sugar, butter and 1/4 cup water in saucepan. Cook and stir until mixture comes to a boil. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil. Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake.