Original Bacardi Rum Cake
By
Tonja Wilson
@burnin
1
Ingredients
-
CAKE
-
1 cwalnuts or pecans, coarsely chopped
-
1 pkg18oz. yellow cake mix with pudding in the mix
-
4 largeeggs
-
1/2 ccold water
-
1/2 cvegetable oil
-
1/2 clight or dark rum
-
GLAZE
-
1/2 cbutter, unsalted
-
1/4 cwater
-
1 csugar
-
1/2 clight or dark rum
How to Make Original Bacardi Rum Cake
- Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
- Sprinkle nuts on the bottom of prepared pan.
- In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
- Spoon the batter over nuts and smooth with back of spoon.
- Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
- Remove cake from pan and place on wire rack to cool completely.
- GLAZE
- In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum.
Remove from heat. - Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.