How To make Baccardi Rum Cake
1 c Chopped pecans
1 pk Yellow cake mix
1 pk Vanilla pudding mix; 3.4 ozs
Or french vanilla pudding mi 4 Eggs
1/2 c Cold water
1/2 c Baccardi dark rum
rum sauce:
1 Butter
1 c Sugar
1/4 c Water
1/2 c Baccardi dark rum
Grease and flour a bundt pan. Sprinkle pecans evenly on the bottom. Mix remainder of ingredients well, and pour over nuts. >> Bake at 350 degrees, or until a toothpick comes out clean. Remove from oven, and let sit a few minutes. Invert onto a rack. Using an icepick...poke holes all over cake (top, sides and bottom). Place back into bundt pan. Rum Sauce: In a saucepan, combine butter, water and sugar; bring to a boil for 5 minutes. Stir in Baccardi Rum...let cool completely.(This will be very syrupy.) Pour over cake, and let sit several minutes to soak up all of the syrup. Invert onto serving tray. NOTE: The person I got this recipe from, said she likes to let the cake set for 2 days before serving. To quote her: "This is absolutely delicious, and is very "rummy"...you may decrease the amount of rum used, if you think the flavor is too intense. Just use 1/2 of the Rum Sauce." -----
How To make Baccardi Rum Cake's Videos
How to make a Bacardi Rum Cake
• CAKE:
• 1 cup chopped pecans
• 1 yellow cake mix moist-type
• 3 eggs
• 1/2 cup cold water
• 1/3 cup Wesson oil
• 1/2 cup Bacardi dark rum
• GLAZE:
• 1/4 pound butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum
Directions
Preheat oven to 325 degrees F. Grease and flour a 10 tube or 12 Bundt pan. Sprinkle nuts over bottom of pan.
In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
Cool in pan on wire rack 10 minutes and prepare glaze while it is cooling. After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it is poured.) Then prick cake top all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over. At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
GLAZE:
Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optionally decorate border with sugar frosting or whipped cream.
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A rich and moist cake, this Bacardi Rum Cake recipe is made from a yellow box cake and topped with chopped pecans, then finished with a rum glaze. Add a chocolate ganache topping, if desired.
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Check out this super easy rum cake made with off-the shelf cake mix, instant pudding, and rich dark Jamaican rum. We love it and think you will, too!
Ingredients
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup milk
½ cup vegetable oil
½ cup dark rum (for the cake)
½ cup butter
¼ cup water
1 cup white sugar
½ cup gold or dark rum (for the glaze)
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
How to Make Easy RUM CAKE with CARAMEL BUTTER RUM GLAZE ~ perfect adult holiday desert
This super moist rum cake drenched and topped with a buttery caramel rum glaze will literally blow your mind.
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Ingredients Used
For the cake
1 box Duncan Hines yellow cake mix
1 pk (3.4oz) instant vanilla pudding mix
1/3 cup unsalted butter melted
1/3 cup vegetable oil (adds a lot of moisture)
1 tsp vanilla extract
1/2 tsp coconut extract
4 egg @ room temp
1/2 cup buttermilk @ room temp
1/2 cup dark rum
1/4 tsp All spice
For the caramel butter rum glaze
1/2 cup rum
1 stick (1/2 cup) salted butter
1 cup brown sugar (white will work too)
1 tsp vanilla extract
1/2 cup heavy whipping cream
Bake @350 F for 35-40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Refrigerate overnight or let sit for at least 4-6 hours to absorb that good rum glaze! Serve with a cold dollop of more rum glaze! Mmmmm… Enjoy!
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