BACARDI RUM CAKE

Name: BACARDI RUM CAKE
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: American
Ingredients: CAKE; 1 c chopped pecans or walnuts; 1 18 1/2 oz. yellow cake mix; 1 3 3/4 oz. pkg. instant vanilla pudding mix; 4 eggs; 1/2 c cold water; 1/2 c vegetable oil; 1/2 c bacardi dark rum; GLAZE; 1/4 lb butter; 1/4 c water; 1 c granulated sugar; 1/2 c bacardi dark rum

By Eddie Jordan
@EDWARDCARL

This cake is my Aunt's favorite cake she loves it for her Birthday cake. Come to think of it I will have to make one soon.

Rating:

★★★★★ 4 votes5

Comments:

14 Comments

Serves:

6 to 8 servings

Prep:

15 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

CAKE
1 c

chopped pecans or walnuts
1

18 1/2 oz. yellow cake mix
1

3 3/4 oz. pkg. instant vanilla pudding mix
4

eggs
1/2 c

cold water
1/2 c

vegetable oil
1/2 c

bacardi dark rum
GLAZE
1/4 lb

butter
1/4 c

water
1 c

granulated sugar
1/2 c

bacardi dark rum
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How to Make BACARDI RUM CAKE

Step-by-Step

CAKE; Preheat oven to 325 degrees. 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. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till all glaze is used up.
GLAZE: melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes stirring constantly. Remove from heat stir in rum.
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.