Have Your Cake And Drink It, Too!
My mom makes her infamous rum cake for every holiday. It is everyone's favorite and we just don't have a true celebration without it. This year, Bacardi sent out their own rum cake recipe and I have to say that it looks like it comes pretty close to my 'dear ole mom's.' Whether it is or not, their rum cake recipe might just tempt you to take a sip, I mean, a bite. Oh heck - both!
BACARDI® Rum and Nut Cake with Glaze
CAKE: ½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 – 18 ½ oz. pkg. yellow cake mix
1 – 3 ½ oz. pkg. vanilla instant pudding mix
½ cup vegetable oil
½ cup cold water
Preheat oven to 325º˚F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold 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 into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
GLAZE: ½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water
Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.