24 April, 1981

Bacardi® Rum Cake

Bacardi Rum Cake ingredients
1 cup chopped pecans or walnuts
1 (18.5-oz) pkg yellow cake mix without pudding
1 (3-3/4 oz) pkg Vanilla Instant Pudding & Pie Filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi® Dark Rum (80 proof)

1/4 LB butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi® Dark Rum (80 proof)

Optional garnish
Whipped cream

Notes: If there's pudding in the cake mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2.

To make cake:  Preheat oven to 325ºFGrease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together; pour batter over nuts. Bake for one hour.

Cool. Invert cake on serving plate.

To make glaze:  Melt butter in saucepan; stir in water and sugar. Boil for 5 minutes, stirring constantly.

Remove from heat. Stir in rum.

Finish cake:  Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. If desired, decorate with dollops of whipped cream.

This recipe is from a Bacardi Imports, Inc recipe card copyright 1980.

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