bacardi rum cake sauce

Cook over medium heat until the butter is melted stirring to dissolve the sugar. Mix sugar flour and water in a heavy saucepan and cook over a low heat until the sauce thickens-stir constantly to ensure a smooth.

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Sprinkle chopped nuts over the bottom of pan.

. Preheat oven to 325 degrees F 165 degrees C. Mix together the cake mix 12 cup dark rum eggs. Then stir in the rum and.

Preheat oven to 325 degrees F. To a medium sauce pan add the butter 14 Cup water and sugar. ½ cup toasted pecans.

Make the Glaze. Remove from pan and cool on a wire rack. Invert on serving plate.

Mix all ingredients together. Stir in water and sugar. Melt butter in saucepan.

While the cake is cooling make the glaze by combining butter water ½ cup brown sugar and ½ cup white sugar in a saucepan over medium heat. Butter ¼ cup water 1 cup granulated sugar ½ cup Bacardi Rum 80 proof Instructions Preheat oven to 325. Pour batter over nuts.

Mix butter sugar and water in a saucepan over medium-high heat and stir until the mixture comes to a boil. Bake 50 to 60 minutes or until cake tests done. Heat ½ cup unsalted butter ½ cup sugar ¼ cup Bacardi dark rum and ¼ cup water in a saucepan over medium-high heat until syrupy 3-4 minutes.

Repeat till glaze is used up. Sprinkle nuts over bottom of pan. Cool in pan for 15 minutes.

Heat raspberry preserves and. Mix all cake ingredients together. Sprinkle nuts over the bottom of the pan.

Grease and flour a 10 inch tube or Bundt pan. Boil for 5 minutes stirring constantly. Pour batter into a greased 12-cup Bundt pan.

Sprinkle nuts over bottom of pan. Grease and flour 10-inch tube or 12-cup Bundt pan. Preheat oven to 325.

Once the butter has. Pour the hot syrup over the. Pour batter over nuts.

Grease heavily flower 10 tube or 12 cup bundt pan. 2 tsp rum flavoring. Up to 24 cash back ½ cup Bacardi Dark Rum 80 proof Glaze ¼ lb.

Mix together cake mix eggs 12 cup water oil and 12 cup rum.

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