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How to make the famous Bacardi rum cake

Now make it with regular or pudding cake mix

Bacardi rum cake recipe

Cake ingredients

1 cup chopped pecans or walnuts
One 18-1/2 ounce package yellow cake mix*
One 3-3/4 ounce pkg. Jell-O Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)

* 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.

Glaze ingredients

1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

(See directions below the image)

How to make the famous Bacardi rum cake (1982)


(Article continues below)

Preheat oven to 325 F. Grease and flour 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. 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 with border of sugar frosting or whipped cream.

>> You might also like this recipe: Almond sherry cake (1981)

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