Directions: |
Directions:Preheat oven to 325 . Grease & flour a 10-inch tube pan or 12-cup Bundt pan. Chop the pecans and sprinkle them evenly over the bottom of the pan.
Mix the cake mix, pudding, eggs, oil and water together in a mixing bowl. Stir in the ½ cup of dark dry Bacardi rum. Pour the batter over the chopped pecans and bake on the middle oven rack for one hour.
While the cake is baking, take one stick of butter and melt it in a saucepan. Add ¼ cup of water and one cup of granulated sugar. Boil for five minutes stirring constantly. Allow to cool and stir in ½ cup of rum. Remove the cake from the oven and set on a rack to cool. Once cool, invert onto a serving plate. Prick the top of the cake where the pecan layer is with a fork and drizzle the glaze slowly and evenly over the top, allowing it to soak in.
Serve slices with a dollop of whipped cream. |
Personal
Notes: |
Personal
Notes: I‘ve had this recipe for over 25 years. As the story goes, a Bacardi Rum sales rep was visiting one of his retail store owners in Mississippi when the gentleman handed him a recipe for a rum cake that his wife had concocted. He tried it and was so wowed that he had the recipe printed up on small cards to share with his other customers and the rest is history. Great for the holidays, Gasparilla pirate festival, or any time you want to treat your guests to something special. It’s surprisingly easy to make too. Warning: be ready to pass along the recipe because you will be asked!
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