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| BACARDI RUM CAKE | |
 1 cup chopped pecans or walnuts 1 pkg. yellow cake mix 1 (3 oz.) pkg. instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum (80 proof) Preheat oven to 325°F. Grease and flour 10-inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake at 325°F for 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used. GLAZE: 1/2 cup (1 stick) butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar. | |
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recipe reviews #141621
Phillygirl109 (Pennsylvania) says:
I too have made this cake for years, and I've made it with several different types of rums: Captain Morgan spiced, flavored Cruzan rums, Overproof Jamaican Rum and of course, Bacardi or whatever I happen to have around. It is always a winner.
#136279
Don (United States) says:
Lovely
#135239
Mollie Munshaw (Ontario) says:
This is a great cake, always a hit. Glad you an freeze this cake. I always make it in a Bakers Bundt cake pan.
#134272
Laurie (Oregon) says:
I have been making this cake for years...Always a big hit...This last summer I made it with Malibu coconut rum...Yummmm...A great summertime version!
#134073
Freda white (Georgia) says:
Can someone tell me why this cake drops and become flat after its removed from the oven.
Otherwise it taste great. Please help.
Otherwise it taste great. Please help.
#122951
Jo (Arizona) says:
I usually make this recipe into a whiskey cake. Last time I used the cinnamon whiskey. We love it and everyone always asks me to bring it. Does anyone know how long to cook this in a 9x13 cake pan? Help needed please!
#108822
Dee (Nevada) says:
I have made this cake the traditional way (with rum) and I have also made it using Grand Marnier. Both are great and a big hit at parties and holidays.
#89863
Catieann (Colorado) says:
We made this cake using devilsfood cake mix, chocolate pudding and BLACK CHERRY RUM. OH MY HEAVENS it was wonderful. Making another one for NYDay for work pot luck....toward the END of the day... **smile**
#88635
Vickie (Tennessee) says:
I love this cake. My grandmother and I made these every year on Thanksgiving to freeze and give as Christmas gifts. They were always enthustiastically received. I make them every year in her memory.
#84900
Teresa (Louisiana) says:
I make this cake every year! I use a meat injector to inject the glaze into the cake. I also pour a little rum over the bottom of the cake before I take out of the pan.
A woman I used to work with would scrape up the crumbs off the cake plate and eat them. I have even had someone like the plate!
A woman I used to work with would scrape up the crumbs off the cake plate and eat them. I have even had someone like the plate!
#74661
PKM (Massachusetts) says:
This is the same recipe from the Bacardi Rum recipe book which I got over 30 years ago at Cappy Liquors in Medford, Mass. The one change I made was I used the cake mix with pudding plus an extra box of instant pudding to make this the most moist cake, similar to a pound cake in consistency. I have baked this for many years at Christmas time and everyone loves it.
#182649
Laura (Massachusetts) replies:
OMG!! I have the same book from the same place!!!
#54903
Enza (Florida) says:
I believe the recipe I lost said if you buy the cake mix with the pudding included then the eggs should be 3 instead of 4. I made it for years. Am I nuts
#186773
Jerusha McBear (North Carolina) replies:
You're 100% sane!! Haha I I'm always adding some extra eggs in my cakes... if for no other reason than to balance out all the fat and sugar with more protein! And it always comes out great! :)
#21979
Pilar (Nevada) says:
It was a huge success on christmas, let's hope it a hit tonight too, chocolate is the way to go!!!!
#21004
Elizabeth (Nevada) says:
I have been searching for a rum cake recipe for years. This was the best most versatile recipe ever. You can use Chocolate cake mix and chocolate pudding or Lemon & lemon is very good also.
#178350
Tony (Connecticut) replies:
My favorite combo is Goslings or Bacardi Dark Rum with Pineapple cake mix. Delizioso!!
#20774
Keri (North Carolina) says:
I used Captain Morgan's spiced rum and it turned out fabulous!!
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