VANILLA BACARDI RECIPES
THE FAMOUS BACARDI RUM CAKE RECIPE - CLICK AMERICANA
Provided by CLICKAMERICANA.COM
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 11
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
THE FAMOUS BACARDI RUM CAKE RECIPE - CLICK AMERICANA
Provided by CLICKAMERICANA.COM
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 11
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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BACARDI RUM CAKE RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 24 minutes
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From food.com
Reviews 5.0
Total Time 1 hours 24 minutes
Calories 669.4 per serving
- Repeat until glaze is used up.
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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!
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From m.cookeatshare.com
Reviews 5
Total Time 80 minutes
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Calories 475 per serving
- 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.
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