Bacardi Rum Cake ingredients
Cake
1 cup chopped pecans or walnuts1 (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)
Glaze
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.
Directions
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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