This cake tastes like the rum cakes that you buy all over the Caribbean (but it's larger). SUPER MOIST (yellow cake mix base) with nuts on the top ** then infused with a RUM SYRUP after it's baked.
This cake actually gets better after it sits for a few days! Ships well too ** You can also use flavored cake mixes too (pineapple, lemon, orange, coconut) to change the flavors ** |
Batter:
1 cup walnuts or pecans, coarsely chopped
1 (18 oz) package yellow cake mix with pudding in the mix **
4 large eggs …………………………..............…1/2 cup milk OR sour cream
1/2 cup vegetable oil ……….........…………1/2 cup light or dark rum
(** You can also use 1 package cake mix without pudding in mix PLUS 1 small package of INSTANT vanilla pudding mix**)
Glaze:
1/2 cup unsalted butter …………….............1/4 cup water
1 cup granulated sugar ……...........……….. 1/2 cup light or dark rum
Preheat oven to 325. Generously grease & flour a 10” or 12” tube or bundt pan (or use Joy baking spray). Sprinkle the nuts evenly over the bottom of the prepared pan.
Combine all cake ingredients in electric mixer bowl, beating for at least 2 minutes. Pour on top of nuts in prepared pan.
Bake for 50-minutes to 1 hour (until cake tester comes out clean). Cool in pan. Invert on serving plate. Prick top generously with fork or toothpick. Drizzle WARM glaze over top of Bacardi Rum Cake and allow to soak in. Repeat until glaze is used up. Use brush or spoon to put extra drippings back on cake.
Glaze:
In a small heavy saucepan over low heat, melt butter. Stir in water and sugar; bring to boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in rum.
TIP: This cake will freeze well, and also keeps very well at room temperature (or in refrigerator). It will also ship well.
Don’t be afraid to experiment with other flavors: i.e. orange, lemon, coconut or pineapple cake mix ~ coconut instant pudding (coconut is good on top of the cake then too)