FAMOUS BACARDI RUM CAKE

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Famous Bacardi Rum Cake image

My mother found this in a Bacardi recipe book sometime in the mid 1980s. It has been a favorite ever since. We tend to make this without the glaze. Personal preference.

Provided by Tracey Frink

Categories     Cakes

Time 1h15m

Number Of Ingredients 12

1 c chopped pecans or walnuts
18 1/2 oz pkg. yellow cake mix (betty crocker super moist works well)
3 3/4 oz pkg. jell-o vanilla instant pudding and pie filling
4 eggs
1/2 c cold water
1/2 c wesson oil
1/2 c bacardi dark rum
FOR THE GLAZE:
1/4 lb butter
1/4 c water
1 c granulated sugar
1/2 c bacardi dark rum

Steps:

  • 1. Preheat oven to 325 degrees F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
  • 2. Mix all cake ingredients together. Pour batter over nuts.
  • 3. Bake 1 hour. Cool. Invert on serving plate.
  • 4. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  • 5. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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