Bacardi Rum Cake With Buttered Rum Glaze Recipes

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.

Steps:

• Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
• Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
• Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
• Pour batter into prepared cake pan and smooth the top with a spatula.
• Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
• While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
• Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
• Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
• Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

Steps:

• For the cake Vegetable oil spray, for misting the pan 1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Scatter the pecans evenly in the bottom of the Bundt pan. Set the pan aside. 2. Place the cake mix, pudding mix, sour cream, oil, ¹⁄³ cup of rum, and the water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter over the pecans in the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes. 4. Meanwhile, make the buttered rum glaze: Place the butter in a small saucepan over low heat and stir until melted. Add the brown sugar and 3 tablespoons of rum, and stir to combine over low heat until the sugar dissolves and the mixture boils and thickens, 3 minutes. Remove from the heat and let the glaze cool. 5. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 5 to 10 minutes longer. 6. Using a wooden skewer, poke a dozen holes in the top of the cake, being careful not to loosen the pecans. Very slowly spoon the cooled glaze over the warm cake letting it soak into the holes in the cake before adding more. Let the cake cool to room temperature, 20 minutes longer before slicing and serving. Note: If you have a nut allergy, omit the pecans and dust the pan with cinnamon sugar (see box, page 118). The cake will be just as delicious. Keep It Fresh! Store the cake in a cake saver at room temperature for up to three days. Freeze the unglazed cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before glazing. You might also like: The Cake Mix Doctor Gets Unbelievably Gluten-Free in Her ... Damp Apple and Almond Cake