Bacardi Rum Cake
By
Vicki Butts (lazyme)
@lazyme5909
5
☆☆☆☆☆ 0 votes0
Ingredients
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CAKE:
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1 cchopped pecans or walnuts
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18 1/2-oz pkgyellow cake mix
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3 3/4-oz pkginstant pudding mix (vanilla)
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4eggs
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1/2 ccold water
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1/2 ccorn oil
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1/2 cbacardi dark rum
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GLAZE:
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1/4 cbutter
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1/4 cwater
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1 cgranulated sugar
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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.