Easy Bacardi Rum Cake Recipes
BACARDI RUM CAKE
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.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
EASY BACARDI RUM CAKE
Steps:
- Preheat oven to 325°F. Grease and flour a 10 inch or 12 cup Bundt pan. Sprinkle nuts over the bottom and sides of pan.
- Combine cake mix, vanilla pudding, eggs, water, oil and 1/2 cup rum. Mix well and pour over nuts in pan.
- Bake for 1 hour or until cake tests done. Remove from oven, prick the cake and pour some of the glaze. Invert over serving plate and pour the rest of the glaze over, until all has been absorbed.
- For Glaze: melt butter, stir in water and sugar. Boil 5 minutes, stirring. Remove from heat and stir in rum.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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