A moist and tender, rum enhanced cake is sure to please your guests and best of all, it’s easy to prepare.
Bacardi Rum Cake
Servings
4
servingsIngredients
“”Cake Batter””
1 package yellow cake mix
1 small package instant vanilla pudding
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
1 cup pecans, chopped
“”GLAZE””
1 stick butter
1 cup sugar
1/4 cup water
1/2 cup rum
Directions
- Preheat oven to 325 degrees.
- Grease and flour a 10 inch tube pan.
- Sprinkle the chopped pecans in the bottom of the cake pan.
- Put the cake mix and instant pudding in a large bowl and stir.
- Add the eggs, water, vegetable oil and 1/2 cup rum to the cake mixture and beat until well blended.
- Gently pour the batter into cake pan.
- Bake for 60 minutes, remove from oven and cool.
- When the cake is cooled, remove it from the pan onto a serving plate.
- Prepare the glaze by melting 1 stick of butter in a saucepan. Add 1 cup sugar and 1/4 cup water .
- Boil gently for 5 minutes. Remove from stove and add the rum. Stir well.
- Poke holes in the cake with a wooden skewer. Slowly drizzle the glaze on the cake until it is all absorbed.
- Refrigerate until ready to serve.
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