Bacardi Gold Rum Cake

By muffinman13

Bacardi Gold Rum Cake tried and true recipe makes the moistest cake you'll ever eat. The longer this cake sits, the better the taste - if you can keep it that long!

Ingredients

• CAKE
• 1 cup chopped, toasted pecans or walnuts
• 1 (18 1/2 ounce) yellow cake mix
• 1 (1 3/4 ounce, 4 serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk (water may be used instead)
• 1/2 cup vegetable oil
• 1/2 cup Barcardci Gold Rum
• GLAZE
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

To make the cake.
Preheat oven to 325 degrees F.

Grease and flour a 12 cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with elecgtric mixer. Pour into prepared pan.

Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

GLAZE
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat stir in Rum carefully, as it will cause extra steam.

Cake will also freeze beautifully.