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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The BAILEY BUNCH, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C chopped nuts
1 18 1/2 oz pkg yellow cake mix
1 3 3/4 oz pkg instant vanilla pudding
4 ggs
1/2 C cold water
1/2 C wesson oil
1/2 C Bacardi Dark Rum (80 proof)
for Glaze:
3/4 lb butter
1/4 C water
1 C granulated sugar
1/2 C Bacardi Rum
sm jar Marachino cherries
Tube pan, greased and floured
Directions:
Directions:
Preheat oven to 325 deg. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pur batter over nuts. Bake 1 hr. Cool. Invert cake on serving plate. Prick top. To make glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat til glaze is used up.
Decorate cake with frosting and marachino cherries.
Number Of Servings:
Number Of Servings:
1 bundt cake
Personal Notes:
Personal Notes:
The Rum in the ingredients adds a flavor, and actually the alcohol cooks out in the heat.
I have used Seagrams 7 instead of rum.

 

 

 

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