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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Edge
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped pecans
1 box yellow cake mix
1 small package instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

Glaze:
1 stick unsalted butter
1/2 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Directions:
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan or Bundt cake pan. Sprinkle nuts over bottom of pan. In a large bowl, place cake mix, pudding mix, eggs, water, oil and 1/2 c. dark rum and mix thoroughly. Pour batter over pecans in pan. Bake one hour, then set pan on rack to cool for 15 to 20 minutes. Invert on serving plate and with a fork or toothpick, prick small holes across the top of the cake.

For glaze, melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in 1/2 c. dark rum. Drizzle/brush glaze evenly over top of cake.

For an extra special touch, serve with freshly whipped cream that has been sweetened with a bit of sugar.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This cake is one that Elizabeth often made as a Christmas gift for friends. She would have me cut a large square out of cardboard and cover it with aluminum foil, put the cake on it, place a few springs of fresh or silk holly in the center "hole" of the cake, and cover it with clear plastic wrap. Beautiful to look at, delicious to eat!

 

 

 

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