How To make Bacardi Rum Cake 1
-Cake: 1 c Chopped pecans or walnuts
18 oz Pkg. yellow cake mix
3 oz Pkg. vanilla instant
-pudding 4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c 80 proof dark rum
Preheat oven to 325 degrees. Grease & flour a 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle & smooth GLAZE (below) evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup 80 proof dark rum Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. From The Cookie Lady's Files Message 291 Thu Dec 02, 1993 -----
How To make Bacardi Rum Cake 1's Videos
Bacardi Rum Cake on the Traeger Grill
Hi y'all, I filmed my first cooking video on YouTube this Thanksgiving and I finally had some time to edit and share right before Christmas so you have time to try it too!
The Barcardi Rum Cake is my all time favorite holiday desssert that's sure to please your guest and travels easy. I hope you enjoy this one and I hope to be able to share more of my kitchen with you soon.
Please like, comment and let me know what your thoughts are!
Needed:
Bundt Cake Pan
Ingredients
Cake:
1 cup pecan pieces
4 whole eggs
1/2 cup water
1/2 cup canola 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 sugar-free instant vanilla pudding mix.
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup Bacardi Gold Rum
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Best Rum Cake Recipe Ever | Christmas Recipes 2022
How to make Rum Cake at home. If you are looking for a easy dessert recipe for the holidays this will be the perfect recipe for consideration. This is one of my favorite desserts for the holidays. This will be a for sure hit on Thanksgiving day. Enjoy!
#howtomakerumcakeathome #easydessertrecipes #bestrumcakerecipe
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Measurements Used:
1 cup Sugar
1/4 cup Water
1 cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 package (1oz) Sugar Free Vanilla Pudding
1 box Yellow Cake Mix
4 Eggs
1/2 cup Oil
1 Stick Butter + 1 tablespoon Butter
1 to 1 1/2 cup Chopped Pecans
4 tablespoon Heavy Whipping
1/2 cup + 1/2 cup Barcardi Rum
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
Yellow Cake Mix
Sugar Free Vanilla Pudding
Chopped Pecans
Vanilla Extract
Powdered Sugar
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Bacardi Rum Cake
Easy to make Bacardi Rum cake
Cake:
1 box of cake mix
1 box of pudding
1/2 cup oil
1/2 cup water
4 eggs
1 cup of Bacardi Gold rum (any gold to dark colored rum)
Glaze:
1 stick of butter
1 cup of sugar
1 tsp vanilla
1 cup of rum
Rum Cake Recipe/ With Toasted Pecans Soaked In Rum Sauce
Rum Cake Recipe/ With Toasted Pecans Soaked In Rum Sauce
INGREDIENTS
1 box of Duncan Hines Cake mix
4 large eggs
1/2 cup of canola oil
1 3.4 ounce box of instant vanilla jell- o pudding mix
1/2 cup of Bacardi dark rum
1/2 cup of cold water
1 cup of chopped pecans
SAUCE
1 stick of butter
1/4 cup of water
3/4 cup of granulated sugar
1/2 cup of Bacardi dark rum
Bacardi Rum Cake Original Recipe
bacardi rum cake allrecipes | Browse delicious and creative recipes from Simple Food Recipes Channel. bacardi rum cake glaze recipe, A vast collection of the best recipes from famous chefs including healthy recipes and money saving meal ideas. bacardi rum cake original recipe, find the best quick and easy recipes, simple meal planning ideas and cooking techniques bacardi rum cake recipe pudding in the mix. Create memorable family meals with ideas for easy chocolate bacardi rum cake original recipe
Bacardi Rum Cake
Bacardi Rum Cake: The Only Cake That Gets Better With Age
1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and gradually add the sugar and mix until light and fluffy.
3. Add the eggs, one at a time, mixing after each addition, followed by the vanilla.
4. Alternate adding cake flour and heavy cream. Mix until combined. Start with the flour and end with the flour
5. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
6. Add chopped pecans to the pan first and then pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
7. Allow cake to cool to room temperature before inverting on a plate and adding glaze
* 3 sticks of salted butter, room temperature
* 3 cups (600g) granulated sugar
* 6 large eggs, room temperature
* 2 teaspoons vanilla extract
* 3 cups (375g) cake flour
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
GLAZE
1 stick of butter
1⁄4 cup water
1cup sugar
1⁄2cup dark rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.