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HAITIAN RUM CAKE Recipe

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This recipe for HAITIAN RUM CAKE is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
“Going to Haiti really turned me on to Haitian
Rum, but you could also use Baccardi’s”


Cake:

1 cup chopped pecans or walnuts
1 18 oz. package of yellow cake mix
1 ¾ oz. page Jell O Vanilla Instant Pudding and Pie Filling
4 eggs
½ cup cold water
½ cup Canola Oil
½ cup Baccardi dark rum (80 proof)
• If using yellow cake mix with pudding already in the mix: omit instant pudding. Use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

Glaze:

¼ lb. butter
¼ cup water
1 cup granulated sugar
½ cup Baccardi dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glace. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum.

Optional:

Decorate with border of sugar frosting or whipped cream.

Serve with Butter Pecan Ice Cream or Vanilla.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
About 1 1/2 hours; baking time 40-45 mins.
Personal Notes:
Personal Notes:
I was given this recipe from Theresa Patterson, my dear friend and the executive director of Visitation Hospital Foundation. To date, she has made 80 trips to Haiti. Because of her, I have made a huge leap of faith to build a Clinic in southwest Haiti. I am so proud to say we accomplished our mission and now 254,000 Haitian people will benefit from it. This was truly the work of God.

Theresa turned me on to Haitian Rum and we purchase it for about one-fourth the cost at the airport in Port-au-Prince. I try to use Haitian Rum whenever I make this cake, but any Rum would do. This recipe is not low in calories, but it is really good. It goes so well with Butter Pecan Ice Cream, and I always use Bryers. My company has loved it.

 

 

 

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