Wednesday, February 17, 2010

Bacardi Rum Cake

I love to bake, I believe that a true vintage housewife and domestic goddess should definitely love baking. My passion for baking started a few years ago when I became a huge fan of all things retro & vintage. And I love sharing recipes with my girlfriends. Here is a simple and delicious recipe for bacardi rum cake.

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Bacardi Rum Cake

Cake Mix:
1 cup chopped pecans or walnuts (optional)
1 x 18 1/2 oz. pkg. yellow cake mix
1 x 3 1/2 oz. pkg. vanilla instant pudding mix
4 eggs
1/2 cup BACARDI Gold Rum
1/2 cup vegetable oil
1/2 cup cold water
1/2 stick of butter
1 cup sugar
1/4 cup water
1/2 cup BACARDI Gold rum
Cake: Preheat oven to 325ºF. Grease and flour 12-cup BUNDT pan or a 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl combine cake mix, pudding mix, eggs, BACARDI rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour until a skewer inserted in the cake comes out clean.
Cool 15 minutes, then invert onto a serving plate.
Glaze: Melt butter in saucepan. Stir in sugar, water and BACARDI rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of cake with a fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb the glaze. Repeat until glaze is used up. If you like, decorate the border with whipped cream before serving.

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