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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Wegner Family Cookbook Project, 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:  
Cake:
1 cup chopped, toasted pecans or walnuts
1 (18 1/2oz) yellow cake mix
1 (1 3/4oz) instant vanilla pudding mix
4 eggs
1/2 cup milk, cold
1/2 cup vegetable oil
1/2 cup Bacardi Dark Rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum
Directions:
Directions:
Preheat oven to 325º. Grease and flour 12 cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes with electric mixer on high speed. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate.drizzle glaze on top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam, so be careful not to burn yourself.
The longer the cake sits, the better it gets. This cake freezes well. May use milk instead of water for added nutrition.
May make Variation of Apricot Rum Cake; instead of 1/2 cup milk, use 1/2 cup apricot nectar syrup from 1 can of apricots. Can substitute 1/2 cup applesauce for oil, for less fat and calories.
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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