Bacardi Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chopped pecans or walnuts
1 (18-1/2 oz.) pkg. yellow cake mix
1 (3-3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
Glaze:
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
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Directions: |
Directions:Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
Glaze
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar. |
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Personal
Notes: |
Personal
Notes: This is another recipe I feel like I’ve had forever. I think I originally found it in a Bacardi ad. I make one of these every Christmas mainly because I like it and it keeps well in the refrigerator. The longer it sits with the rum glaze, the better it seems to get. 02/06/07
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