Bacardi Rum Cake Cupcakes Food

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BACARDI RUM CAKE



Bacardi Rum Cake image

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

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

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.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

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 RUM CAKE



Bacardi Rum Cake image

Make and share this Bacardi Rum Cake recipe from Food.com.

Provided by Eric C

Categories     Dessert

Time 1h30m

Yield 1 Cake, 12-15 serving(s)

Number Of Ingredients 11

3/4 cup walnuts (Chopped)
1 (18 1/2 ounce) package yellow cake mix (Betty Crocker or Duncan Hines)
1 (3 3/4 ounce) package Jello Instant Vanilla Pudding Mix
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup rum (Bacardi Dark Rum)
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (Bacardi Dark Rum)

Steps:

  • Preheat oven to 325.
  • Cake:.
  • Grease heavily & flower 10" tube or 12 cup bundt pan.
  • Sprinkle chopped nuts over the bottom of pan.
  • Mix all ingredients together.
  • Pour batter over nuts.
  • Bake for 1 hour.
  • Cool.
  • Invert on serving plate.
  • Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
  • Glaze:.
  • Melt butter in sauce pan.
  • Stir in water & sugar.
  • Boil for 5 minutes stirring constantly.
  • Remove from heat.
  • Stir in Rum.

BACARDI® RUM CAKE



BACARDI® Rum Cake image

Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 11

½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package vanilla instant pudding mix
4 large eggs eggs
½ cup vegetable oil
½ cup cold water
½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water

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

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