Monday, December 13, 2010

Original Bicardi Rum Cake

1 cup chopped, toasted pecans or walnuts

  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup Barcardi dark rum
  • Glaze:
  • 1 stick butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Barcardi dark rum
  • How to make it

    • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
    • Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
    • Notes: The longer this cakes sits, the better the taste. This cake freezes beautifully.

















      • Time 60 minutes
      • Serves 8 - 10