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BACARDI RUM CAKE (tube-pan style)

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BACARDI RUM CAKE (tube-pan style)
This fabulous rum cake was introduced in magazine ads back in the 1980's. This has become one of the most favorite pound cakes of all time, and it's very simple to make.

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Rate this recipe 4.4/5 (31 Votes)

Ingredients

  • Ingredients:
  • 1 cup chopped pecans or walnuts
  • 1 box (2 layer) yellow cake mix
  • 1 4-serving box instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • Rum glaze (recipe follows)
  • RUM GLAZE
  • 1 stick of butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum

Details

Preparation

Step 1


Preheat oven to 325F degrees.
Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix together the dry cake mix, dry pudding mix, eggs, cold water, oil and rum.
Pour batter over nuts.
Bake 1 hour, or until cake tests done.
Cool. Invert on serving plate.
Prick top all over with a toothpick.
Drizzle and smooth glaze evenly over top and sides of cake,repeating until all glaze is absorbed.
Makes 16 servings.


Glaze
Melt butter in saucepan. Stir in water and sugar. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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