Famous Bacardi Rum Cake The Food

FAMOUS BACARDI RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
• 2. Mix all cake ingredients together. Pour batter over nuts.
• 3. Bake 1 hour. Cool. Invert on serving plate.
• 4. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
• 5. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

MOM'S FAMOUS RUM CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
• When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

GOLDEN BACARDI RUM CAKE

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.

BACARDI RUM CAKE

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.