bacardi rum cake

Name: Bacardi Rum Cake
Cook time: 1 h
Cuisine: American
Ingredients: FOR CAKE; 1 package(s) 8.5 ounce yellow cake mix; 1 package(s) 3.75 ounces vanilla instant pudding and pie filling; 4 - eggs; 1/2 cup(s) cold water; 1/2 cup(s) bicardi dark rum (80 proof); 1/2 cup(s) vegetable oil; - rum glaze (below); - chocolate glaze topping (below); 2 tablespoon(s) chopped walnuts; FOR RUM GLAZE; 1/4 pound(s) butter; 1/4 cup(s) water; 1 cup(s) sugar; 1/2 cup(s) bicardi dark rum (80 proof); FOR CHOCOLATE GLAZE TOPPING; 4 ounce(s) semi sweet chocolate; 1 teaspoon(s) butter or shortening

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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cook time 1 Hr

method Bake

Ingredients For bacardi rum cake

FOR CAKE
1 pkg

8.5 ounce yellow cake mix
1 pkg

3.75 ounces vanilla instant pudding and pie filling
4

eggs
1/2 c

cold water
1/2 c

bicardi dark rum (80 proof)
1/2 c

vegetable oil
rum glaze (below)
chocolate glaze topping (below)
2 Tbsp

chopped walnuts
FOR RUM GLAZE
1/4 lb

butter
1/4 c

water
1 c

sugar
1/2 c

bicardi dark rum (80 proof)
FOR CHOCOLATE GLAZE TOPPING
4 oz

semi sweet chocolate
1 tsp

butter or shortening

How To Make bacardi rum cake

1
Preheat 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.

2
Make 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.
3
For 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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