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.
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
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.
*If you wish, you can substitute rum and use rum flavor (1 teaspoon for cake and 1 teaspoon for Glaze.)
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.
Crush the Vanilla Wafers using a food processor or if you don't have one, put the wafers in a sealed plastic bag and use a rolling pin (or wine bottle) to crush finely, no chunks or lumps.
Crush the nuts using the same process as for wafers.
Place in a large bowl, add the honey and rum.
Form into small balls and roll in powdered sugar.
*With
vanilla
increase water to 3/4 cup and add 1 cup coconut to batter.
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 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.
Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan.
Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum.
Heat through until hot. Stir to prevent filming.
Once hot, add 1 cup of oatmeal.
Cook for three minutes.
Pour into two soup bowls.
Drizzle low carb maple syrup.
Add chopped pecans.
In a blender blend all ingredients except 151 rum at high speed along with one tray of ice cubes until frothy.
Pour into tall glasses and top with a drizzle of 151 rum.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix next 6 ingredients together; pour batter over nuts.
Bake 1 hour; cool and invert on plate.
Prick top.
Mix next 3 ingredients in saucepan; melt and stir constantly.
Remove from heat; stir in rum.
Pour over cake; drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube or Bundt pan.
Sprinkle nuts on bottom of pan.
Combine cake mix, pudding, 4 eggs, 1/2 cup water, oil and 1/2 cup rum and pour into pan.
Bake at 325\u00b0 until done.
Grease 12-cup Bundt pan.
Sprinkle pecans on bottom of pan. In a large bowl, mix well the cake and pudding mix.
Add eggs, milk, rum and oil.
Beat until smooth.
Pour over chopped nuts. Bake at 325\u00b0 for 1 hour, test with a toothpick.
Cool 10 minutes, then remove from pan onto serving dish and prick top and sides with a fork.
Mix together cake mix, lemon jello, eggs, water, oil and dark rum.
Grease and flour 10-inch tube pan.
Put 1/2 of nuts in pan and add 1/2 of mixed cake mixture.
Add other half of nuts and rest of cake mixture.
Bake at 325\u00b0 for 1 hour.
Mix the first 5 ingredients well at least 4 or 5 minutes. (Soak nuts in rum while mixing batter.)
Mix about 2 tablespoons batter into nut mixture before adding to cake mixture; it keeps nuts from settling to bottom of cake.
Fold nut mixture into cake batter very gently without excessive mixing.
Bake at 350\u00b0 for 45 to 55 minutes.
Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted cake pan.
Combine cake mix, eggs, water, oil and rum in a large mixing bowl.
Blend, then beat at medium speed with mixer for 4 minutes.
Pour into pan.
Bake at 325\u00b0 for about 1 hour or until cake tester comes out clean from center of cake or cake begins to pull away from side of pan.
Don't underbake.
Cool in pan.
Pour Rum into tall glass filled with ice.
Fill with Pink Lemonade.