Dessert Cookie Cake Recipe : Bacardi Rum Cake

Discussion in 'Food Discussion and Recipes' started by mamma31, Jan 12, 2007.

  1. mamma31

    mamma31 Member MEMBER

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    Here's what you need vegetable oil spray, flour for dusting the pan,1 cup of finely chopped pecans or walnut, I like pecans better, 1pkg of plain yellow cake mix,1pkg of 3.4 ounce vanilla instant pudding, 1/2 cup of Barcardi dark rum, 1/2 cup of canola oil, 1/2 cup of water, 4 large eggs.

    For the glaze you need 4 tablespoons of butter, 2 tablespoons of water, 1/2 cup of sugar, 1/4 cup of Bacardi dark rum.

    Here are the steps
    preheat that oven to 325 degrees, mist that bundt pan with veg oil spay and dust it with flour,sprinkle pecans in the bottom of the pan. set the pan aside.

    place cake mix, pudding mix,rum,oil,water, and eggs in the large mixing bowl. tip beat one egg at a time. Anyway blend it

    bake the cake about 55-60 minutes. you know it's done if you put a tooth pick in it and take it out and it's clean. Anyway, remove the pan from the oven and place it on the rack to cool for 20 minutes. Run a long knife along the edge of the cake and invert it n a serving plate. Poke holes in the top of the cake with a toothpick.

    Now it's time to prepare that glaze. Place the butter in a saucepan and melt it for 2-3 minutes. Add water and sugar stirring increace that to medium and bring it to a boil. Reduce the heat and letter it simmer until it's thick bout 4-5 mins stirring constantly. remove the pan from the heat and stir in the rum. Spoon the glazd over the warm cake, allowing it to seep into the holes and run down the sides. Allow the cake to cool completely before slicing. Store the cake covered in aluminum foil or plasitic wrapp or at room temp up to 4 days, mine never last that long.
     
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