Monday, July 20, 2009

Bacardi Rum Cake


Many moons ago when I worked as a legal secretary, before I was a mom, there was this guy that came around to our office all the time selling books. I bought the coolest cookbook from him. I've seen similar cookbooks pop up all over the place but I don't think I've ever seen one quite like this one. It is LOADED with recipes. It's called the Best Recipes From The Backs of Boxes, Bottles, Cans and Jars. I bought one for me, one for my mom and one for my greasy granny. Actually I didn't buy one for my greasy granny...I just like to say Greasy Granny.

Anyhoo, this recipe was in the book. After each recipe in this book, there is a little blurp where the recipe came from or some significant fact about the recipe. The blurb underneath this particular recipe reads: "Here's the very first cake to incorporate a pudding mix. It's simply fabulous".

I made this cake and it was GREAT! I think I put too much bacardi in it though because I was totally drunk afterwards...AGAIN...fibbing...I wasn't drunk but there was WAY too much bacardi in the glaze the first time around so I had to half the amount the next time. I also used dark bacardi which could have made a big difference in the taste. Maybe next time I'll try the light bacardi.
Cake:
1 cup chopped pecans or walnuts (I used pecans)
1 18 1/2 ounce package yellow cake mix
1 3 3/4 ounce Jell-O Instant Vanilla Pudding Mix
4 eggs
1/4 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/4 cup Bacardi


Preheat oven to 325 dgrees. Grease and flour Bundt pan. Sprinkle nuts over the bottom of the pan.


Mix all ingredients together.


Pour the batter over the nuts. Bake for 1 hour
.
Cool. Invert on serving plate.

While the cake is cooling, make the glaze:
Melt butter in saucepan.

Stir in water and sugar. Boil 5 minutes, stirring constantly.


Remove the heat. Stir in the rum.

Poke holes in the top and the sides of the cake.


Pour the glaze all over the cake.

Mmmmmmmmmmmm....ENJOY!!!

11 comments:

sherri said...

Holy Moly! This looks fabulous! I'm making it!

girlichef said...

Oh wow...this sounds amazing! What's a little extra rum between friends anyway ;)

Reeni♥ said...

How incredibly delicious! Love the Bacardi flavoring!

Katy ~ said...

I haven't made a Bacardi rum cake in a while, but it's a winner every time. People love this! Me too, grins.

Lin said...

I have to make several of these cakes every holiday season. It's very yummy and everyone requests it! I read recently that an easy way to do the glaze is to leave the cake in the pan, pouring the glaze over. I'm going to try this next time. The glaze makes the cake!

Cheryl said...

My gosh that sounds delish, I wish I had that cookbook :)

Donna-FFW said...

This sounds so incredibly delicious!! I love rum cakes and I love that this is started with a mix!! Glaze sounds delish also.

teresa said...

Oh m gosh! I would never be able to resist this, delicious!

Juliana said...

Wow, this is a nice cake...sounds and looks so yummie...the Bacardi rum sure adds a lot of flavor to the cake. Very nice pictures!

C.G. the Foodie said...

Drooling here!

Colleen said...

I love using pudding mixes in cake - looks great!