Notes: For the "high-octane version", I use 3/4 cup of rum rather than 1/2 cup in the cake and cut the water back to 1/4 cup.
Also, in the glaze, I use 3/4 cup of rum rather than 1/2 cup and cut the water back to 2 TBLSP
I also use a 9x13 baking pan and let the cake soak in the glaze overnight and then serve directly from that pan because you have a better infusion of rum into the cake that way.
Bacardi Rum Cake
Serves: 16
Preparation Time: 5 to 7 Minutes
Baking Time: 50-55 Minutes
Assembly Time: 10 Minutes
Cake:
Vegetable Oil spray for misting the pan
Flour for dusting the pan
1 cup finely chopped pecans or walnuts
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/2 cup Barcardi dark rum
1/2 cup vegetable oil (such as canola, corn, or sunflower)
1/2 cup water
4 large eggs
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
1. Place a rack in the center of the oven and Preheat oven to 325 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray then dust with flour. Sprinkle nuts on bottom of pan. Set the pan aside. (Note: I prefer to use a 13"x9" pan and let the cake "steep" in the glaze!)
2. Combine all cake ingredients in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat for 2 minutes on medium scraping the sides of the bowl again if needed. The batter should look thick and smoth. Pour into prepared pan.
3. Bake for 50-55 minutes. It should be golden brown and spring back when lightly pressed with your finger. Remove from oven and pace on wire rack to cool for 20 minutes.
4. Run a long, sharp knife around the edge of the cake and invert it on serving platter (unless using the 13"x9" pan - then just leave the cake in the pan). Poke holes in the top of the cake with a wooden skewer or toothpick
5. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, 2 - 3 minutes. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, 4 to 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon the glaze over the warm cake. Allow the cake to cool completely before slicing.
Cake is moist and deletable! Freezes well (for up to 6 months) wrapped in foil.
ENJOY!!
Also, in the glaze, I use 3/4 cup of rum rather than 1/2 cup and cut the water back to 2 TBLSP
I also use a 9x13 baking pan and let the cake soak in the glaze overnight and then serve directly from that pan because you have a better infusion of rum into the cake that way.
Bacardi Rum Cake
Serves: 16
Preparation Time: 5 to 7 Minutes
Baking Time: 50-55 Minutes
Assembly Time: 10 Minutes
Cake:
Vegetable Oil spray for misting the pan
Flour for dusting the pan
1 cup finely chopped pecans or walnuts
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/2 cup Barcardi dark rum
1/2 cup vegetable oil (such as canola, corn, or sunflower)
1/2 cup water
4 large eggs
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
1. Place a rack in the center of the oven and Preheat oven to 325 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray then dust with flour. Sprinkle nuts on bottom of pan. Set the pan aside. (Note: I prefer to use a 13"x9" pan and let the cake "steep" in the glaze!)
2. Combine all cake ingredients in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat for 2 minutes on medium scraping the sides of the bowl again if needed. The batter should look thick and smoth. Pour into prepared pan.
3. Bake for 50-55 minutes. It should be golden brown and spring back when lightly pressed with your finger. Remove from oven and pace on wire rack to cool for 20 minutes.
4. Run a long, sharp knife around the edge of the cake and invert it on serving platter (unless using the 13"x9" pan - then just leave the cake in the pan). Poke holes in the top of the cake with a wooden skewer or toothpick
5. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, 2 - 3 minutes. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, 4 to 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon the glaze over the warm cake. Allow the cake to cool completely before slicing.
Cake is moist and deletable! Freezes well (for up to 6 months) wrapped in foil.
ENJOY!!