How To make The Famous Bacardi Rum Cake
1 c Pecan or walnuts chopped
1 pk Yellow cake mix* (18 1/2 oz)
1 pk Jell-O Vanilla Instant*
- Pudding and Pie Filling - (3 1/4 oz) 4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
GLAZE:
1/4 lb Butter
1/4 c Water
1/2 c Bacardi dark rum (80 proof)
*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2. Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollops. Source: Family Circle Advertisement/April 1982. -MARY WILSON BWVB02B -----
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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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Considering I'm not used to baking on cam, the formatting will be a bit different, blunder-filled, and chaotic....but just roll with it lol. It's the thought that counts lol. Enjoy!
#Rumcake #cake #recipes
0:00 - 0:21 Introduction
0:22 - 0:49 Ingredients
0:50 - 4:57 Making the Cake
4:58 - 5:43 Intermission
5:44 - 7:30 Making the Glaze
7:31 - 11:27 Finishing Touches
11:28 - 13:22 Closing Statements
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Full Written Recipe -
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How to Make Classic Rum Cake | MyRecipes
Get the recipe:
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar
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