Bacardi Rum Cake - Reviews (Page 3) - Recipe

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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
Bacardi Rum Cake

· Dec 24 · #20620

Holly (California) says:

I make this for Xmas and parties. It is always a hit. You wont miss with this recipe.

· Dec 24 · #20421

Jdiva (Ontario) says:

I usually make this at Christmastime, too. However, this year, I forgot to use 80 proof Dark rum, ad bought Bacardi Gold, instead. The glaze tastes very smooth, so I'm hoping that it will be a strong enough taste inside the cake, as well. I'll let you know!

· Dec 15 · #18032

Leslie says:

I also make this cake every year. Everyone loves it! I also make the glaze, pour it into the Bundt pan, fork the inside and outside of the cake near the top, then put the cake back in the pan. Absorbs the glaze so much faster. This cake freezes well too... both before and after cutting.
Thank you for the website recipe. Couldn't find the recipe this morning and my husband requested the cake for a work party tomorrow!

· Dec 13 · #186583

Rita De La Torre (Florida) replies:

Thanks for the tip. Going to try this easier way.

· Dec 12 · #17303

Karen says:

I make this every Christmas for any parties we attended. I also substitute a yellow cake mix with a fudge chocolate cake mix which everyone loves even better.

· Dec 4 · #15511

Pamela Stubbs says:

We made this in cupcakes for Thanksgiving. They could be served in small batches and eliminated any drying out of a regular size cake. Silicone pans made turning them out a snap. They could be stacked on a cake plate and everyone could top them with whipped cream as desired. Leftovers could be easily stored. I think they even soaked up the glaze better. Always a favorite.

· Dec 3 · #15368

Peggy says:

Our family inverts the cake onto a plate, then puts it back in the pan. Then we pour the glaze over the cake and let it set to absorb all the sauce!
Very good, very moist and always a hit!

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