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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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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