Mix all ingredients, except ginger ale or 7-Up, in a punch bowl.
Add plenty of ice and stir.
Add the ginger ale or 7-Up. Serves 18 people.
Preheat oven to 350\u00b0.
Grease and flour two 8-inch or 9-inch cake pans.
Combine cake mix, eggs, 2/3 cup Bacardi rum and the water in large bowl; blend well.
Beat at medium mixer speed for 2 to 4 minutes.
Turn into prepared pans; bake according to package directions.
Cool layers thoroughly; split in half horizontally.
Melt butter. Stir in water and sugar.
Boil 5 minutes.
Remove from heat. Stir in rum and add 1/2 cup pecans.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
About 1 hour before serving time, squeeze 4 oranges and 2 lemons into a glass pitcher or bowl.
Add pineapple juice and sweeten to taste.
Add Bacardi.
Slice remaining orange and lemon thin, then cut into small triangular pieces.
Stir well.
Cover. Let stand until serving time.
Just before serving, place block of ice in punch bowl.
Add ginger ale to juice mixture and pour over ice.
Garnish with orange and lemon slices.
Mix above ingredients together and chill for 2 hours.
Pour punch over block of ice in punch bowl. Float strawberries and thin slices of oranges, lemons and limes on top.
ou are not following the punch bowl recipe.
If you are
Combine all ingredients except the ice and club soda in a large punch bowl; mix well.
Add ice and club soda to serve.
Mix together and chill 2 hours. Pour punch over block of ice in punch bowl.
Float strawberries, lemons, limes and oranges.
Preheat oven to 325.
Cake:.
Grease heavily & flower 10\" tube or 12 cup bundt pan.
Sprinkle chopped nuts over the bottom of pan.
Mix all ingredients together.
Pour batter over nuts.
Bake for 1 hour.
Cool.
Invert on serving plate.
Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
Glaze:.
Melt butter in sauce pan.
Stir in water & sugar.
Boil for 5 minutes stirring constantly.
Remove from heat.
Stir in Rum.
oil, and 1/2 cup rum. Pour batter over nuts. Bake
Mix all in punch bowl, top with ice ring.
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Heat the rum, orange liqueur, sugar syrup and orange juice in a pan, ensuring that it does not boil. Meanwhile, make the tea with boiling water (about 1 cup ) and leave to brew for 4 minutes. Pour the punch mixture into heat-proof, warmed punch glasses and top up with tea. To serve, decorate with orange quarters if desired.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan.
Mix ingredients and pour into pan.
Bake 1 hour.
Cool in pan 25 minutes, then invert onto serving plate.
Prick top with fork, then spoon and brush Rum Glaze evenly over cake.
When cake is cooled, drizzle Chocolate Glaze over cake.
Sprinkle with 2 tablespoons chopped nuts.
*If you wish, you can substitute rum and use rum flavor (1 teaspoon for cake and 1 teaspoon for Glaze.)
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).