Shirley's Recipes

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Name: Bacardi Rum Cake
Key Ingredient: cake mix
Preparation: bake
Cuisine: American
Source: Easy Homemade Desserts with Jell-O Pudding
Food Group: sugar
Meals: dinner, snack, party
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: 1:45
Servings: 12

1 cup chopped pecans or walnuts
1 package yellow cake mix
1 small package vanilla instant pudding mix
4 eggs
1/2 cup water
1/4 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine
1/4 cup water
1/2 cup Bacardi dark rum (80 proof)

Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan. Combine cake mix, pudding mix, eggs, 1/2 cup water, oil and 1/2 cup rum in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into pan. Bake at 325F. for about 1 hour or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes.
Meanwhile, make syrup by combining granulated sugar, butter and 1/4 cup water in saucepan. Cook and stir until mixture comes to a boil. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil. Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake.

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