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.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
can serve as many as 18
Ingredients
- 1 cup chopped, toasted pecans or walnuts
- 1 box 18-1/2 oz yellow cake mix
- 1 box 4-serving size instant vanilla pudding mix
- 4 - eggs
- 1/2 cup cold milk
- 1/2 cup vegetable oil
- 1/2 cup bacardi gold rum
- GLAZE
- 1 stick butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup bacardi gold rum
How To Make bacardi rum cake
-
Step 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. -
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes