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Rum Cake

This is the Baccardi Rum Cake recipe, directions modifed by Patty -- volunteer to help the chef with cleanup, especially the glaze pan.

1 cup chopped pecans
1 18 1/2 oz. pkg. Duncan Hines deluxe yellow cake mix
1 3 3/4 oz. pkg. Jell-O french vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (select 80 proof)

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (select 80 proof)
Preheat oven to 325. Spray Bundt pan with pam. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Run knife blade around and through batter (but don't scrape the nuts) to get rid of any bubbles.  Bake 1 hour.  Cool.

Put sugar, water and butter in sauce pan. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.  Invert cake onto serving plate. Pierce top with carving fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up, but save a few spoons for the cook and help.