Baccardi Rum Cake
Yield
6 servingsPrep
40 minCook
15 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
chopped |
|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
water
cold |
|
| ½ | cup |
dark rum
|
* |
| Rum sauce | |||
| 1 | x |
butter
|
*
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
dark rum
baccardi |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
chopped |
|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
water
cold |
|
| 118 | ml |
dark rum
|
* |
| Rum sauce | |||
| 1 | x |
butter
|
*
|
| 237 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 118 | ml |
dark rum
baccardi |
* |
Directions
Grease and flour a bundt pan.
Sprinkle pecans evenly on the bottom.
Mix remainder of ingredients well, and pour over nuts.
Bake at 350℉ (180℃) until a toothpick comes out clean.
Remove from oven, and let sit a few minutes.
Invert onto a rack. Using an icepick. poke holes all over cake (top, sides and bottom).
Place back into bundt pan.
Rum Sauce:
In a saucepan, combine butter, water and sugar; bring to a boil for 5 minutes.
Stir in Baccardi Rum.
Let cool completely. (This will be very syrupy.)
Pour over cake, and let sit several minutes to soak up all of the syrup.
Invert onto serving tray.
