Bacardi Rum Cake

Despite being American, I had the opportunity to live in Bermuda. I attended secondary school there, from the ages of 11 to 16. During that time, my older brother’s class went on a class trip to the Bacardi offices! As I look back, I have to laugh! How often does your child go on a class trip to a place that makes rum?! He brought back the recipe (below) to my mother. This cake is a classic in Bermuda. It’s delicious, flavorful and if you are a light-weight, beware! You will get drunk off of a piece!

Bacardi Rum Cake

1 cup pecans — chopped
1 18.5 oz. yellow cake mix
3 3/4 oz. Jell-O Instant Vanilla pudding
4 eggs
1/2 cup water — cold
1/2 cup corn oil
1/2 cup Bacardi dark rum (80 proof)

1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Butter and flour a 12-cup capacity bundt pan.

Sprinkle the nuts on the bottom of the pan.

Mix all cake ingredients together.

Pour batter over nuts.

Bake 1 hour at 325 degrees.

Allow to cool.

While still warm, poke holes in the cake with a wooden skewer or wooden spoon.

Using these ingredients: 1/4 lb. butter, 1/4 c. water, 1 cup sugar, 1/2 cup Bacardi dark rum, melt the butter, water and sugar together.

Bring to a boil for 5 minutes stirring constantly.

Remove from heat and stir in rum.

Place cake on a serving plate. Pour over the warm cake…make sure it seeps in the holes.

Decorate with grapes with dusted powdered sugar.

NOTES : Use walnuts instead of pecans.

Some people may prefer utilizing only 1/2 of the recipe for the glaze.


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