Bacardi Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake: 1 C. Chopped pecans or walnuts
1 (181/2 oz ) pkg. yellow cake mix
1 (3 3/4 oz) pkg. ( 4 serving size) instant vanilla pudding
4 eggs
1/2 c. cold milk
1/2 c Canola oil
1/2 c Bacardi dark rum (80 proof) ( I've also used Myers dark rum-my favorite)
GLAZE:
1/2 cup butter ( 1 stick)
1/4 c. water
1 c. granulated sugar
1/2 c Bacardi dark rum
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Directions: |
Directions:CAKE: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan
Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful no to burn yourself. |
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Personal
Notes: |
Personal
Notes: This tried and true recipe makes the moistest cake you'll ever eat. I have made this Bacardi Rum Cake many, many times. It is not only the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French Toast. I personally think that it'll never get dry enough as it stays moist for a long time. The longer the cake sits the better it taste. This cake freezes beautifully . Also, many of these cakes have been shipped to soldiers overseas. They got there just fine the rum acts as the perfect preservative.
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