Bacardi Rum Cake
Prep Time: 25 minutes

Baking Time: 1 hour


Yield: 12 to 16 servings
Nutritional facts per serving:
  • 423 calories
  • 22 g fat
  • 5 g saturated fat
  • 69 mg cholesterol
  • 44 g carbohydrates
  • 4 g protein
  • 312 mg sodium
  • 1 g fiber
Ingredients:

 ---Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
 ---Glaze---
  •  1/2 cup butter
  •  1/4 cup water
  •  1 cup sugar
  •  1/2 cup Bacardi dark rum
*I use milk for added nutritional value. Water may be used instead.
Preparation:

---Cake---

  • Preheat oven to 325 degrees F.
  • Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan.
  • In a large mixing bowl combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
  • Bake for 1 hour. Cool in pan. Invert on serving plate.
  •  Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
---Glaze---

  • Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
  • Remove from heat and stir in rum.
  • Note: The rum will cause steam. Be careful not to burn yourself.