Bacardi Rum Cake
Recipe: #2176
November 07, 2011
Categories: Eggs, Pacific Northwest, Pacific Rim, Birthday, Brunch, Christmas, Easter, Fathers Day, July 4th, Mothers Day, New Years, St Patricks Day, Thanksgiving, Oven Bake, Cake Mix, Water, more
"Thisis a lovely moist special occasion cake. I usually make it over the holidays, beautiful for buffet table or a brunch. Found the recipe many years ago in a magazine advertising Bacardi Rum, it became very popular and has been enjoy for many years."
Ingredients
Nutritional
- Serving Size: 1 (145.7 g)
- Calories 485.6
- Total Fat - 21.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 70.3 mg
- Sodium - 416 mg
- Total Carbohydrate - 68.5 g
- Dietary Fiber - 2 g
- Sugars - 21.7 g
- Protein - 6.1 g
- Calcium - 111.1 mg
- Iron - 1.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 inch bundt pan; set aside.
Step 2
Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts; bake at 325F degrees on middle rack of oven for 1 hour. Cool for 10 minutes in pan. Invert onto serving plate and prick top of cake all over.
Step 3
Glaze: Melt butter in a saucepan, stir in water and sugar, bring to boil, soft boil for 5 minutes stirring constantly; remove from heat; stir in rum. Brush/drizzle glaze evenly over top and sides of cake; allow cake to absorb glaze; repeat until all glaze is used.
Tips
No special items needed.