Original Bicardi Rum Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 810 |
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Think of the Tropics, Rum sweetness, so moist! Ingredients:
original |
bacardi rum cake |
1 cup chopped, toasted pecans or walnuts |
1 18-1/2 ounce yellow cake mix |
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix |
4 eggs |
1/2 cup cold milk |
1/2 cup vegetable oil |
1/2 cup barcardi dark rum |
glaze |
1 stick butter |
1/4 cup water |
1 cup sugar |
1/2 cup barcardi dark rum |
Directions:
1. Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
2. Glaze: Melt butter in saucepan. Stir in water and sugar.
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4. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
5. Notes: The longer this cakes sits, the better the taste. This cake freezes beautifully.
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