3/16/12

FOODIE FRIDAY -- Bacardi Rum Cake

This recipe has been passed around many times. I’ve seen some rendition of it in newspapers, magazines and on blogs like this one. Bundt cakes are cakes that are formed in a ring, as if for tea-time. The pans used to make Bundt cakes can be simple to very decorative.

Okay, I had some issues embedding the pics--Sorry!
rose

simple
cathedral

  

Bacardi Rum Cake


Cake:
1 cup chopped pecans
1 18½  oz. pkg. yellow cake mix
1 3¾ oz. pkg vanilla instant pudding
4 eggs
½ cup cold water
½ cup oil
½ cup dark rum (80 Proof)

Glaze:
¼ lb. butter
¼ cup water
1 cup granulated sugar
½ cup dark rum (80 Proof)

Cake:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto rimmed serving platter.  Prick top.

Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

Enjoy!

2 comments:

Marilyn said...

I love this cake! Around the holidays, I make it in a mini-Bundt pan and give it away. I overdid the rum on the last one, took it to a family dinner, and my nephew accused me of trying to get them drunk. It was a tad strong.

magolla said...

I have mini bundt pans, I might have to try that sometime.