Original Bacardi Rum Cake Food
BACARDI RUM CAKE
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
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
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch tube pan or 12-cup bundt pan generously with non-stick spray or butter. Dust the greased pan with flour and shake off the excess. Sprinkle nuts into the bottom of the pan.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth and well-combined.
- Pour the batter over the nuts. Bake it for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Flip it over onto a serving plate.
- Meanwhile, prepare the glaze. Melt the butter in a saucepan over medium heat. Pour the water and sugar. Boil and stir until the sugar is dissolved, about 5 minutes. Remove it from the heat and stir in the rum.
- Brush the glaze evenly on top of and the sides of the warm cake. Allow the glaze to be fully absorbed by the cake. Repeat until all the glaze is used up. Let the cake cool completely. Serve and enjoy!
Nutrition Facts : Calories 669.4 cal
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.
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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