Bacardi Rum Cake From Loren Martin
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
pecans
chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 1 | each |
instant pudding mix
vanilla |
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
water
cold |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
dark rum
(80 proof) |
* |
| Glaze | |||
| ¼ | pound |
butter
|
|
| ¼ | cup |
water
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
dark rum
(80 proof) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
pecans
chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 1 | each |
instant pudding mix
vanilla |
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
water
cold |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
dark rum
(80 proof) |
* |
| Glaze | |||
| 113.4 | g |
butter
|
|
| 59 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
dark rum
(80 proof) |
* |
Directions
Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325℉ (160℃).
Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
