This is truly my favorite dessert! My beloved stepmother, Gerry, made this every Christmas and gave me a big chunk of it. It lasted in the fridge for months, never drying out, always delicious!
Gerry made more glaze than the original recipe, and I've written her amounts in the recipe below.
I'm giving away at least half, and plan to chip away at the other half for the next 6 months, a couple of bites at a time, LOL! It'll last that long.
Probably the best cake in the world.
Lee
Bacardi Rum cake (with gerry’s glaze amounts)
www.food.com
INGREDIENTS
Gerry made more glaze than the original recipe, and I've written her amounts in the recipe below.
I'm giving away at least half, and plan to chip away at the other half for the next 6 months, a couple of bites at a time, LOL! It'll last that long.
Probably the best cake in the world.
Lee
Bacardi Rum cake (with gerry’s glaze amounts)
Bacardi Rum Cake Recipe - Food.com
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 won
www.food.com
INGREDIENTS
- 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
- GLAZE
- 1 stick butter
- 1⁄4 cup water
- 1 cup sugar
- 1⁄2 cup dark rum
- 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 with wooden skewer.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush/slowly pour glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
