Bacardi Famous Rum Cake Recipes

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Steps:

• Preheat oven to 325.
• Cake:.
• Grease heavily & flower 10" tube or 12 cup bundt pan.
• Sprinkle chopped nuts over the bottom of pan.
• Mix all ingredients together.
• Pour batter over nuts.
• Bake for 1 hour.
• Cool.
• Invert on serving plate.
• Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
• Glaze:.
• Melt butter in sauce pan.
• Stir in water & sugar.
• Boil for 5 minutes stirring constantly.
• Remove from heat.
• Stir in Rum.

Steps:

• Preheat oven to 325 degrees F. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool 5 minutes.
• Prick cake. Drizzle smooth glaze evenly over top. Allow cake to absorb glaze for 25 min. Repeat until all glaze is used. Invert onto platter and enjoy!
• GLAZE:
• Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Steps:

• Preheat oven to 325 degrees F. Pour all ingredients (except nuts) into a large mixing bowl. Mix for 2 minutes at medium speed of an hand held mixer. Scrape bowl with spatula to incorporate dry ingredients. Mix at medium speed for 3 additional minutes.
• Spray a bundt pan with Pam (or the like) and sprinkle with flour. Pour the walnut/pecan pieces evenly on the bottom of the pan. Pour the cake mixture on top of the nuts.
• Bake for one hour. When cooked, let cool in pan for 15 minutes before transferring to a cake rack. Place the cake rack over a cookie sheet to glaze. Glaze and transfer carefully to a serving platter.
• Glaze:
• Prepare glaze by melting the butter (do not allow to brown). Stir in water and sugar and boil for 5 minutes, stirring constantly. Stir in the rum.
• Place the cake rack over a piece of waxed paper. Poke small holes in the cake and pour the glaze over the holes in top and allow the glaze to sink in and/or drizzle down the sides of the cake.