Bacardi Rum Cake
Tuesday, September 7th, 2010Ingredients;
For the cake
1 cup chopped pecans - substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding - 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain ‘pudding’ in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum
For the glaze
1/2 cup butter - substitute with margarine if preferred
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum
Directions ;
Excepting the pecans/walnuts, mix all the other ingredients of the cake and mix in blender for couple of minutes.
Grease a bundt pan. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.
Heat oven to 325 degrees and bake the cake for 1 hour. Just before cake is ready take prepare the glaze.
Take a pan and place on medium heat. Put in and melt the butter. Put in the water and sugar. Allow to boil till sugar melts.
Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful. Once cake is ready, pierce the entire cake using a fork. Please do this gently. We do not want to shred the cake to pieces.
Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake. Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.
You can try using different rums for the cake and the glaze. Once you have perfected the art of making this cake you can try experimenting with a variety of nuts. You can also try adding a little fresh fruit, but do this only once you gain enough experience in making the basic Bacardi rum cake.
