BACARDI’S FAMOUS RUM CAKE Recipe

rumcakeAll my brother wants for his birthday is this cake.  He cuts it in several pieces and freezes it, eating it a little at a time over several months.  It is a very rich, moist “boozy” cake.  Perfect for the holidays!  Enjoy!

Ingredients
1 cup chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
GLAZE:
1/4-pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Directions:

Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate. FOR GLAZE: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated.

 

Source: Bacardi Party Book

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