bacardi rum cake
I got this recipe from my sister - she makes it for her church bake sales and they always sell for the highest bids. This is the first time I am making it for myself. It puts the best just-baked fragrance throughout the house too! I used the last 1/2 cup of nuts in with the glaze. Also, the next time I make this recipe, I will only make 1/2 recipe of the glaze, I thought was too much glaze.
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yield
serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For bacardi rum cake
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1 cchopped, toasted pecans or walnuts
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1 box18-1/2 oz yellow cake mix
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1 box4-serving size instant vanilla pudding mix
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4eggs
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1/2 ccold milk
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1/2 cvegetable oil
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1/2 cbacardi gold rum
- GLAZE
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1 stickbutter
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1/4 cwater
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1 csugar
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1/2 cbacardi gold rum
How To Make bacardi rum cake
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1Preheat oven to 325 degrees F. Grease and flour 12 cup bundt pan. Sprinkle nuts in the bottom of the pan. I used only 1/2 cup in the bottom of the pan. -
2Glaze: 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 not to burn yourself. Do not add the rum until you remove the pan from the stove. The glaze is thin, but I put pieces of foil under the cake before pouring the glaze. Then I pull the sides of the foil up and it pushes the glaze that has dripped down into the sides of the cake. I also put a piece of foil in the middle of the cake, so I don't waste glaze in the center of the plate. After all the glaze is absorbed, I remove the foil and the plate is nice and clean. If you want a good "rummy" cake, you have to use all of the glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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