Bacardi Rum Cake
Bacardi Rum Cake Recipe.
How to Make Bacardi Rum Cake.
Check below for printable version of Bacardi Rum Cake.
Bacardi Rum Cake
Ingredients
Cake:
- 1 Cup chopped pecans or walnuts
- 1 (18 1/2 oz.) package yellow cake mix*
- 1 (3 3/4 oz.) package of Jell-O Vanilla Instant Pudding and Pie Filling Mix
- 4 Eggs
- 1/2 Cup cold water
- 1/2 Cup Wesson oil
- 1/2 Cup Bacardi dark rum (80 proof) *If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2.
Glaze:
- 1/4 lb. butter
- 1/4 Cup water
- 1 Cup granulated sugar
- 1/2 Cup Barcardi dark rum (80 proof) Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Instructions
Step 1
- Preheat oven to 325 degrees.
Step 2
- Grease and flour 10'" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour.
Step 3
- Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
- Optional: Decorate with border of sugar frosting or whipped cream.
