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
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.