Bacardi rum cake

Bacardi rum cake



  • sugar - 1 c
  • eggs - 4 item
  • pkg - 1 1/2
  • butter
  • water - 1/4 c
  • cold water - 1/2 c
  • chopped pecans or walnuts - 1 c
  • Wesson oil - 1/2 c
  • Bacardi dark rum 80 proof - 1/2 c
  • dark Bacardi rum 80 proof - 1/2 c

How to make bacardi rum cake:

Glaze:1/4 lb. butter1/4 c. water1 c. sugar1/2 c. Bacardi dark rum (80 proof) *If using cake mix with pudding already in it, omit the instant pudding and use 3 eggs instead of 4, plus 1/3 cup of oil instead of 1/2 cup.

Preheat oven to 325°. Grease and flour 10-inch tube pan or a 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together; pour over the nuts. Bake 1 hour at 325°. Cool. Invert on serving plate. Prick top and sides. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.

Glaze: Melt butter in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.

Recipe categories: Desserts, Cakes, Fruit.

Bacardi rum cake
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT1H24M
Total Time: PT1H24M

Cause of complaint:

Related ingredients:
sugar, eggs, vanilla, pkg, box white or yellow cake mix
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