Aunt Cathys' Bacardi Rum Cake. Aunt Cathys' Bacardi Rum Cake Aunt Cathy kept this a secret for years. Finally she gave it to my Mother and she gave it to me. See recipes for Homemade Lime Rum Cake, Aunt Cathys' Bacardi Rum Cake too.
This cake is my Aunt's favorite cake she loves it for her Birthday cake. Come to think of it I will have to make one soon.. How to Make BACARDI RUM CAKE. You can cook Aunt Cathys' Bacardi Rum Cake using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Aunt Cathys' Bacardi Rum Cake
- Prepare 1 cup of pecans or walnuts, chopped.
- Prepare 1 of 18oz yellow cake mix.
- Prepare 1 of 3 3/4 ounce pkg instant vanilla pudding.
- You need 4 of eggs.
- You need 1/2 cup of cold water, 1/4 cup for glaze.
- You need 1/2 cup of vegetable oil.
- Prepare 1 cup of Bacardi rum, dark, separated into 1/2 and 1/2.
- Prepare 1/4 cup of butter.
- Prepare 1 cup of granulated sugar.
Sprinkle nuts over bottom of pan. Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Frost cake; between cake layers put small amount of frosting. Frost sides and top of cake.
Aunt Cathys' Bacardi Rum Cake instructions
- Preheat oven to 325°. Grease and flour 10 inch tube or 12 inch bundt pan. Sprinkle nuts in bottom of pan..
- Mix all cake ingredients together (cake mix, pudding, eggs, 1/2 cup cold water, 1/2 cup vegetable oil and 1/2 cup rum. Pour over nuts and bake for 1 hour. Cool. Invert on serving plate. Prick top with fork..
- For glaze, melt butter in a saucepan. Stir in 1/2 cup water and 1 cup sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of rum. Drizzle and smooth glaze on the cake. Decorate with whipped cream, if desired..
Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries. My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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