Bacardi Rum Cake
Lauren Matias
ingredients
Cake- 1 c. chopped pecans or walnuts
- 1 (18 1/2 oz.) pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding
- 4 eggs
- 1/2 c. cold water
- 1/2 c. Wesson oil
- 1/2 c. Bacardi dark rum (80 proof)
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. Bacardi dark rum
directions
- 1
Cake:
- 2
Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
- 1
Glaze:
- 2
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum
notes
I first got this original Bacardi Rum Cake recipe from my Tia Paula. Still to this day hers always comes out better than mine.
Source: Lauren Matias
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