Bacardi Rum Cake

Name: Bacardi Rum Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cake
Cuisine: Caribbean
Ingredients: CAKE:; 1 c chopped pecans or walnuts; 18 1/2-oz pkg yellow cake mix; 3 3/4-oz pkg instant pudding mix (vanilla); 4 eggs; 1/2 c cold water; 1/2 c corn oil; 1/2 c bacardi dark rum; GLAZE:; 1/4 c butter; 1/4 c water; 1 c granulated sugar; 1/2 c bacardi dark rum

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By Vicki Butts (lazyme)
@lazyme5909

From It's Cookin' In The Bahamas - Favourite Bahamian and International Recipes.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

1 cake

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE:
1 c

chopped pecans or walnuts
18 1/2-oz pkg

yellow cake mix
3 3/4-oz pkg

instant pudding mix (vanilla)
4

eggs
1/2 c

cold water
1/2 c

corn oil
1/2 c

bacardi dark rum
GLAZE:
1/4 c

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

Preheat oven to 325 F. Grease and flour a 10-inch tube or 12-cup 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
For Glaze:
melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optional:
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

Makes one tube or bundt cake.