1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package jell-o vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup wesson (r) oil
1/2 cup bacardi (r) dark rum
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup bacardi (r) darm rum
Directions
1>. Preheat oven to 325øF Grease and flour 10" tube or 12-cup BUNDT
(R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4
eggs, water, oil and 1/2 cup rum together. Pour batter over nuts.
Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and
smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaxe is used up. GLAZE: Melt butter in saucepan. Stir
in water and sugar. Boil 5 minutes, stirring constantly. Remove from
heat. Stir in rum.
Servings: 1 servings
Bacardi (R) Rum Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the far past, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius describes how the chefs of Roman times made use of a good variety of aromatic flavours, including many that are still in use today for example thyme, fennel and dill. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and tastes prompted an increase in manuscripts on food, most of which still exist in private cookery archives. Over the following few centuries, the rich families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, the best cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes common in their social group. When we get to the 1900s, cooking publications were in great demand, due to more people being able to read, more leisure time and disposable income. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Bacardi (R) Rum Cake recipe.
