BEST MIX FOR BACARDI RUM RECIPES

Name: Bacardi Rum Cake
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 1 h 24 min
Yield: 10-12 serving(s)
Ingredients: 1 cup chopped pecans or 1 cup chopped walnuts; 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.); 1 (92 g) package vanilla instant pudding mix; 4 eggs; 1/2 cup cold water; 1/2 cup cooking oil; 1/2 cup dark rum or rum; 1/2 cup butter; 1/4 cup water; 1 cup sugar; 1/2 cup dark rum or rum

BACARDI RUM CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Bacardi Rum Cake Recipe - Food.com - Food.com - Recipes ... image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Total Time 1 hours 24 minutes

Prep Time 20 minutes

Cook Time 1 hours 4 minutes

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.

Nutrition Facts : Calories 669.4, FatContent 35.9, SaturatedFatContent 9.5, CholesterolContent 99.8, SodiumContent 583.2, CarbohydrateContent 70.7, FiberContent 1.6, SugarContent 51.5, ProteinContent 5.9

THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S ... - RECIPES

THE Bacardi Rum Cake.....adjusted for today's ... - Recipes image

Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!

Provided by Salad Foodie

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Number Of Ingredients 12

Ingredients

CAKE:
1 cup chopped pecans (or walnuts)
1 yellow cake mix "moist-type" (15.25 oz to 16 oz.)
3 eggs
1/2 cup cold water
1/3 cup Wesson oil (I used canola)
1/2 cup Bacardi dark rum (80 proof)
GLAZE:
1/4 pound butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Steps:

Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake. GLAZE: Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optionally decorate border with sugar frosting or whipped cream.

Nutrition Facts : ServingSize 116 g, Calories 475, FatContent 22.05 g, TransFatContent 0.12 g, SaturatedFatContent 5.79 g, CholesterolContent 54 g, SodiumContent 496 g, CarbohydrateContent 66.37 g, FiberContent 1.1 g, SugarContent 13.9 g, ProteinContent 4.48 g

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