Bermuda Bacardi Rum Cake Recipe
Servings: 1
Ingredients
- 1 c. Minced pecans or possibly walnuts
- 1 box yellow cake mix (18 1/2 ounce)
- 1 pkt Vanilla instant pudding & pie filling (3 3/4 ounce)
- 4 x Large eggs
- 1/2 c. Cool water
- 1/2 c. Veg. oil
- 1/2 c. Dark rum (80 proof)
- 1/4 lb Butter (or possibly marg)
- 1 c. Sugar
- 1/4 c. Water
- 1/2 c. Dark rum
Directions
- Cake: Preheat oven to 325F. Grease and flour 10" tube or possibly 12 c. bundt pan.
- Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cold. Invert on serving place.
- Prick the top with a skewer or possibly fork. Spoon & brush glaze proportionately over top & sides.
- Glaze: Heat butter. Stir in water and sugar. Boil 5 min while stirring constantly. Remove from heat & stir in rum.
- Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
- Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 Large eggs instead of 4, 1/3 c of oil instead of 1/2. This cake is best left to sit for a day before consumption.
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