bacardi rum cake
From my Mamaw's recipe collection.
prep time
cook time
1 Hr
method
Bake
yield
Ingredients
- FOR CAKE
- 1 package 8.5 ounce yellow cake mix
- 1 package 3.75 ounces vanilla instant pudding and pie filling
- 4 - eggs
- 1/2 cup cold water
- 1/2 cup bicardi dark rum (80 proof)
- 1/2 cup vegetable oil
- - rum glaze (below)
- - chocolate glaze topping (below)
- 2 tablespoons chopped walnuts
- FOR RUM GLAZE
- 1/4 pound butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup bicardi dark rum (80 proof)
- FOR CHOCOLATE GLAZE TOPPING
- 4 ounces semi sweet chocolate
- 1 teaspoon butter or shortening
How To Make bacardi rum cake
-
Step 1Preheat oven to 325. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water, rum, and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top.
-
Step 2Make Rum Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in rum. Spoon and brush Rum Glaze evenly over cake, allowing the cake to absorb the glaze.
-
Step 3For Chocolate Glaze Topping: Melt chocolate and butter over very low heat in heavy saucepan. When cake is cooled, drizzle the chocolate glaze topping; sprinkle with nuts.
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