You are here:About>Food & Drink>Desserts / Baking> Cakes> Bundt  and Pound Cakes> Bacardi Rum Cake Recipe - Recipe for Bacardi Rum Cake - Cake Mix Recipe
About.comDesserts / Baking
Barcardi Rum Cake
Barcardi Rum Cake is a standard in my house. It freezes, it lasts forever and everyone loves it.
Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc.
At a Glance
Prep Time : 25min
Course : Cakes, Dessert
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Birthdays, Boxing Day, Christmas, Family Dinner, New Year's, Party, Potluck
 
Newsletters & RSSEmail to a friendSubmit to Digg

Bacardi Rum Cake

From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
FREE Newsletter. Sign Up Now!
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect presevative. It freezes beautifully also.

INGREDIENTS:

  • ---Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum

PREPARATION:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine.

User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.