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Thursday, December 15, 2011

RUM CAKE, BACARDI RUM CAKE




This is a wonderful rum cake recipe.
It is moist, dripping with rum (the dark one has more taste) sweet and ...divine!

 NOTE:
I learn in a hard way that the only box for this cake is "yellow cake mix" and not another cake box. This is important! It is the only one recipe that allow this cake to absorb all the wonderful rum syrup.
 
  Bacardi Rum Cake recipe, courtesy of the Cocina Cubana Club.
http://www.tasteofcuba.com/bacardirumcake.html


INGREDIENTS:

1 c. chopped walnuts or pecans
1 pkg.(18 1/2 oz)  yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c.  dark rum (this recipe is from a book about Bacardi rum)

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1 c. dark rum




DIRECTIONS:

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup  dark rum together.


 Pour batter over nuts and bake the cake for 1 hour at 325F. Cool down.


 Prick top of the cake with a stick and drizzle with glaze in the Bundt form. 
Allow cake to absorb glaze. Repeat until the glaze is used up.



To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum when is a little cold and soak the cake with it.

BONN  APPETITE!