Bacardi Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chopped pecans or walnuts
1 (18½ oz) yellow cake mix*
1 (3¾ oz) vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi dark rum
* 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:
1/4 lb. (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Barcardi dark rum
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Directions: |
Directions:Preheat oven 325º. Grease and flour 10” tube or Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Serve with a dollop of whipped cream, if desired. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 hr. 25 min. |
Personal
Notes: |
Personal
Notes: I found the recipe card for this cake in a liquor store when we lived in Maryland, 1980. I gave it a try and loved it. It is delicious.
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