Original Bacardi Rum Cake Recipes

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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.

ORIGINAL BACARDI RUM CAKE



Original Bacardi Rum Cake image

This cake is not for the kids..it's for adults to enjoy at a party or during the holidays. I had this cake many years ago and loved it

Provided by Tonja Wilson

Categories     Cakes

Time 1h40m

Number Of Ingredients 12

CAKE
1 c walnuts or pecans, coarsely chopped
1 pkg 18oz. yellow cake mix with pudding in the mix
4 large eggs
1/2 c cold water
1/2 c vegetable oil
1/2 c light or dark rum
GLAZE
1/2 c butter, unsalted
1/4 c water
1 c sugar
1/2 c light or dark rum

Steps:

  • 1. Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
  • 2. Sprinkle nuts on the bottom of prepared pan.
  • 3. In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
  • 4. Spoon the batter over nuts and smooth with back of spoon.
  • 5. Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
  • 6. Remove cake from pan and place on wire rack to cool completely.
  • 7. GLAZE
  • 8. In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
  • 9. Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

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

BACARDI RUM CAKE WITH BUTTERED RUM GLAZE RECIPE



Bacardi Rum Cake with Buttered Rum Glaze Recipe image

Provided by Babycatgrandma

Number Of Ingredients 13

1/2 cup finely chopped pecans (optional, see Note)
1 package (15 ounces) yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (The Cake Mix Doctor says it's okay to use light rum too which I did)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
For the buttered rum glaze
4 tablespoons (1/2 stick) unsalted butter
1/2 cup lightly packed light brown sugar
3 tablespoons Bacardi dark rum

Steps:

  • For the cake Vegetable oil spray, for misting the pan 1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Scatter the pecans evenly in the bottom of the Bundt pan. Set the pan aside. 2. Place the cake mix, pudding mix, sour cream, oil, ¹⁄³ cup of rum, and the water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter over the pecans in the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes. 4. Meanwhile, make the buttered rum glaze: Place the butter in a small saucepan over low heat and stir until melted. Add the brown sugar and 3 tablespoons of rum, and stir to combine over low heat until the sugar dissolves and the mixture boils and thickens, 3 minutes. Remove from the heat and let the glaze cool. 5. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 5 to 10 minutes longer. 6. Using a wooden skewer, poke a dozen holes in the top of the cake, being careful not to loosen the pecans. Very slowly spoon the cooled glaze over the warm cake letting it soak into the holes in the cake before adding more. Let the cake cool to room temperature, 20 minutes longer before slicing and serving. Note: If you have a nut allergy, omit the pecans and dust the pan with cinnamon sugar (see box, page 118). The cake will be just as delicious. Keep It Fresh! Store the cake in a cake saver at room temperature for up to three days. Freeze the unglazed cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before glazing. You might also like: The Cake Mix Doctor Gets Unbelievably Gluten-Free in Her ... Damp Apple and Almond Cake

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