Turning through the Sunday paper, I ran across this classic holiday recipe for rum cake. Light, moist and full of rum. Ooh, and a wonderful rum glaze! What did you expect from the House of Bacardi?
Here’s the recipe for the cake:
- ½ cup Bacardi Gold Rum
- 1 cup chopped pecans or walnuts
- 1 – 18 ½ oz package yellow cake mix
- 1 – 3 ½ oz package instant vanilla flavor pudding mix
- 4 eggs
- ½ cup vegetable oil
- ½ cup cold water
Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.
In a large mixing bowl combine cake mix, pudding mix, eggs, 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 in the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
For the glaze:
½ cup Bacardi Gold Rum
1/4 cup butter
1 cup sugar
1/4 cup water
Melt butter in saucepan. Stir in sugar, water and Rum. Boil 5 minutes, stirring constantly. Remove from heat.
Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all the glazed is absorbed.
Check out Bacardi’s website for a video of this recipe and some more great holiday cocktails and desserts.