BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
GOLDEN BACARDI RUM CAKE
A delicious cake that I know you will love, and is quite simple to make, the glaze is so delicious!! Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
- Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
- GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
- TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.
Nutrition Facts : Calories 594.7, Fat 30.9, SaturatedFat 9.2, Cholesterol 80.2, Sodium 466.4, Carbohydrate 63.9, Fiber 1.4, Sugar 43.8, Protein 5.1
BACARDI RUM CAKE
Steps:
- Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
- Sprinkle nuts over bottom of pan. Mix all cake ingredients together (cake mix, pudding mix, eggs, water, oil and 1/2 cup Bacardi). Pour batter over nuts.
- Bake 1 hour.
- Cool. Invert on serving plate.
- Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
- FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Nutrition Facts : Calories 365 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 396 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
BACARDI® RUM CAKE
Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold 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 or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
- Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 44.9 g, Cholesterol 54.8 mg, Fat 20.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 341.9 mg, Sugar 31.7 g
FAMOUS BACARDI RUM CAKE, THE
Steps:
- Preheat oven to 325 degrees F. Pour all ingredients (except nuts) into a large mixing bowl. Mix for 2 minutes at medium speed of an hand held mixer. Scrape bowl with spatula to incorporate dry ingredients. Mix at medium speed for 3 additional minutes.
- Spray a bundt pan with Pam (or the like) and sprinkle with flour. Pour the walnut/pecan pieces evenly on the bottom of the pan. Pour the cake mixture on top of the nuts.
- Bake for one hour. When cooked, let cool in pan for 15 minutes before transferring to a cake rack. Place the cake rack over a cookie sheet to glaze. Glaze and transfer carefully to a serving platter.
- Glaze:
- Prepare glaze by melting the butter (do not allow to brown). Stir in water and sugar and boil for 5 minutes, stirring constantly. Stir in the rum.
- Place the cake rack over a piece of waxed paper. Poke small holes in the cake and pour the glaze over the holes in top and allow the glaze to sink in and/or drizzle down the sides of the cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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