Bacardi Rum Cake Recipe #14499
Lovely moist cake. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
by Derf
1½ hours | 20 min prep
SERVES 10 -12
- 1 cup chopped pecans or chopped walnuts
- 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
- 1 (92 g) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup amber rum or 1873 rum
Glaze
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
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5 stars