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| BACARDI FAMOUS RUM CAKE | |
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1 c. chopped pecans or walnuts 1 (18 1/2 oz.) pkg. yellow cake mix with pudding 3 eggs 1/3 c. oil 1/2 c. Bacardi dark rum Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick the top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. GLAZE: 1/4 lb. butter 1/4 c. water 1 c. granulated sugar 1/2 c. Bacardi dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum slowly, a little at a time. | |
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recipe reviews #17532
virginia Cebe says:
This looks just like the recipe my grandmother used to make. I remember that she put the rum in both the cake and glaze, as in this one. Although, instead of drizzling the glaze on the cake after it was removed from the pan, she poked holes with an ice pick through the cooked hot cake in the pan and poured the glaze over the cake. After it had cooled for about 20 min., she then inverted on the cake plate. Anyone else remember this?
#135580
Mike Wilson (Wisconsin) says:
A friend at work has made this several times and it turns out fantastic. It is a great recipe. Hope you enjoy it as much as we have.
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