Sunday, December 20, 2009

Bacardi Rum Cake



During one holiday season around 1978, each bottle of Bacardi rum came with a pamphlet around the neck of the bottle. Included in this pamphlet were drink ideas and a recipe for a new cake that I believe was developed in the Miami area. We all went crazy for this recipe and it was found on many Christmas buffets that year. Since that Christmas it has become a very well used recipe and I'm sure sold many bottles of Bacardi to Southern Baptist that otherwise would not have set foot in a liquor store-at least locally.

Here is that famous recipe!

Bacardi Rum Cake

Ingredients
Cake:
1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup of vegetable oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box  instant vanilla pudding mix (recommended: Jell-O)
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)
Directions
For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

2 comments:

  1. This is such a good recipe, made it many times!

    Linda

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  2. We make this every Christmas! It's a family favorite.

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