BACARDI RUM CAKE RECIPE

CAKE:


Vegetable oil spray or butter (for coating the pan)
Flour for dusting the pan
1 cup finely chopped walnuts or pecans
1 package plain yellow cake mix
1 box (3.4 ounces) instant vanilla pudding mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil (corn, canola, sunflower, etc)
1/2 cup water
4 large eggs

GLAZE
:

4 tablespoons (1/2 stick) butter
2 tablespoons water
1/2 cup sugar
1/2 cup Bacardi dark rum

1.
Preheat the oven to 325°F with rack in the center of the oven. Lightly mist a 12-cup
Bundt pan with vegetable oil spray or butter, then dust with flour. Shake out the excess flour.
Sprinkle the pecans or walnuts in the bottom of the pan. Set the pan aside.

2.
Place the cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Stop the mixer and using a spatula,
scrap down sides of the bowl. Increase the mixer speed to medium and beat 2 more minutes,
scraping down the sides of the bowl again if needed. The batter should be thick and
smooth looking.

3.
Pour the batter into the prepared pan, smoothing it out with the rubber
spatula. Place the Bundt pan in the oven.

4.
Bake the cake until it is golden brown and springs back when lightly pressed with finger,
55 to 60 minutes. Remove the pan from the oven and place it on a wire racke to cool for
around 20 minutes. Run a long, sharp knife around the edge of the cake and then invert it
on a serving plate. Poke small holes in the top of the cake with a wooden skewer or a toothpick.

5.
Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, 2 or
3 minutes. Add the water and sugar. Increase the heat to medium and bring the mixture to
a boil. Reduce the heat slightly and let the glaze simmer until thickened 4 to 5 minutes,
stirring constantly. Remove the saucepan from the heat and then stir in the rum.

6.
Slowly pour the glaze over the cake while its still warm, concentrating on the small holes and
drizzling it down the sides and into the center of the cake. Allow the cake to cool completely
making a thick glaze before serving.

 

 

 

 



 
 
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