Bacardi Rum Cake
By
Vicki Butts (lazyme)
@lazyme5909
5
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 cchopped pecans or walnuts
-
18 1/2-oz pkgyellow cake mix
-
3 3/4-oz pkginstant pudding mix (vanilla)
-
4eggs
-
1/2 ccold water
-
1/2 ccorn oil
-
1/2 cbacardi dark rum
-
GLAZE:
-
1/4 cbutter
-
1/4 cwater
-
1 cgranulated sugar
-
1/2 cbacardi dark rum
How to Make Bacardi Rum Cake
- 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.
