BACARDI ORIGINAL RUM RECIPES

ORIGINAL BACARDI RUM CAKE | JUST A PINCH RECIPES

Original Bacardi Rum Cake | Just A Pinch Recipes image

This cake is not for the kids..it's for adults to enjoy at a party or during the holidays. I had this cake many years ago and loved it

Provided by Tonja Wilson @burnin

Categories Cakes

Prep Time 40 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 12

Ingredients

CAKE
1 cup(s) walnuts or pecans, coarsely chopped
1 package(s) 18oz. yellow cake mix with pudding in the mix
4 large eggs
1/2 cup(s) cold water
1/2 cup(s) vegetable oil
1/2 cup(s) light or dark rum
GLAZE
1/2 cup(s) butter, unsalted
1/4 cup(s) water
1 cup(s) sugar
1/2 cup(s) light or dark rum

Steps:

Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
Sprinkle nuts on the bottom of prepared pan.
In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
Spoon the batter over nuts and smooth with back of spoon.
Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
Remove cake from pan and place on wire rack to cool completely.
GLAZE
In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

THE FAMOUS BACARDI RUM CAKE RECIPE - CLICK AMERICANA

The famous Bacardi rum cake recipe - Click Americana image

Provided by CLICKAMERICANA.COM

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 16

Number Of Ingredients 11

Ingredients

1 cup chopped pecans or walnuts
One 18-1/2 ounce package yellow cake mix*
One 3-3/4 ounce package vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Steps:

Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together (cake mix, pudding mix, eggs, water, oil and 1/2 cup Bacardi). Pour batter over nuts.
Bake 1 hour.
Cool. Invert on serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Nutrition Facts : Calories 365 calories, CarbohydrateContent 36 grams carbohydrates, CholesterolContent 62 milligrams cholesterol, FatContent 19 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 396 grams sodium, SugarContent 34 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

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