Easy Bacardi Rum Cake with Chocolate Glaze recipe
YIELD
16 servingsPREP
15 minCOOK
60 minREADY
100 minIngredients
Cake
Rum glaze
Chocolate topping
Directions
Preheat oven to 325℉ (160℃).
Grease and flour 10 inch bundt pan.
Mix together cake mix, pudding mix, eggs, water, rum and oil until smooth.
Pour into prepared pan.
Bake 1 hour.
Cool in pan 25 minutes.
Invert onto serving plate.
Prick top.
Spoon and brush Rum Glaze evenly over cake, allowing the cake to absorb the glaze.
When cake is cooled, drizzle with Chocolate Glaze Topping.
RUM GLAZE: Melt butter in saucepan, stir in water and sugar.
Boil 5 minutes.
Remove from heat and stir in rum.
CHOCOLATE GLAZE TOPPING: Melt chocolate and butter over very low heat in heavy saucepan.
After chocolate glaze topping has been drizzled on cake, may be decorated with chopped walnuts and marichino cherries.
Comments
This is the original Bacardi Rum Cake recipe first printed in the mid 70's.
Thank you so much for posting this.
All of the other recipes I've read claim to be the original, but they are not. The original never called for nuts.
I agree. This is the original. Somewhere I still have the recipe clipped from a bacardi ad in a magazine. It called for this chocolate glaze. I think it might have mentioned that if desired you could sprinkle pecans on top, but definitely didn't call for nuts in the cake itself. I usually skip the nuts. Best cake ever. :)