Tuesday, December 8, 2009

Bacardi Rum Cake, or as Avery calls it...

"Grandma! Why does your cake burn my mouth!" No, I am not in the habit of giving alcohol to children and when I make a rum cake I have a regular cake or cookies on hand for the kids. However, this was Christmas Day when the kitchen was full of people and Avery happened to get the wrong cake...but boy howdy, she sure took a good nap! Oh I'm kidding but it is a good idea. This is the original Bacardi Rum Cake recipe that I have been making since the 70's and I think it's the most moist cake I've ever eaten. It ships well and is even better the second or third day if you are lucky enough to have any left over. Enjoy!

1 Cup Chopped Pecans
1 Box Cake Mix-18 1/2 oz (Yellow or Butter Pecan)
1 Box Instant Pudding-4 oz (Vanilla or Butterscotch)
4 Eggs
1/2 Cup Cold Milk
1/2 Cup Water
1/2 Cup Bacardi Dark Rum

Preheat the oven to 325 degrees. Spray a 12 cup Bundt pan liberally with Pam. Sprinkle nuts on the bottom of the pan. Combine all cake ingredients and mix on high for two minutes. Pour into prepared pan and bake for one hour.

1/2 Cup Butter
1/4 Cup Water
1 Cup Sugar
1/2 Cup Bacardi Dark Rum

Melt butter in saucepan. Stir in water and sugar. Boil for five minutes stirring constantly. Remove from heat and stir in rum. The rum will steam so be careful!
Pierce the hot cake (still in the pan) with a wooden skewer and slowly pour glaze over cake. Allow cake to cool in pan to absorb the glaze. After cake has cooled invert pan onto cake plate and prepare to receive many compliments.


Caution Flag said...

It is GOOD to see you back in the blog world!! And with a tempting recipe, too. You could become my newest blogging BFF.

Tipper said...

Sounds yummy. I used to work for a lady who made rum cakes-I haven't had one in years though.

Almostgotit said...

Sounds so good! I love holiday recipes. Thanks for sharing (and yes, good to see you again!!)