Bacardi Rum Cake Recipes

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BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

BACARDI RUM CAKE



BACARDI RUM CAKE image

Categories     Cake     Chocolate     Dessert     Christmas

Number Of Ingredients 12

1 cup walnuts or pecans, coarsely chopped
1 (18 1/2 ounces) packaged yellow cake mix
1 3 3/4 oz instant pudding mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum
Glaze:
½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Steps:

  • 1.Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour. Batter: 2.Sprinkle the nuts over the bottom of the prepared pan. 3.In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon. Bake: 4.Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling. Glaze: 5.In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum. 6.Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.

BACARDI RUM CAKE (TUBE-PAN STYLE) RECIPE - (4.4/5)



BACARDI RUM CAKE (tube-pan style) Recipe - (4.4/5) image

Provided by carolync

Number Of Ingredients 14

Ingredients:
1 cup chopped pecans or walnuts
1 box (2 layer) yellow cake mix
1 4-serving box instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
Rum glaze (recipe follows)
RUM GLAZE
1 stick of butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Steps:

  • Preheat oven to 325F degrees. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix together the dry cake mix, dry pudding mix, eggs, cold water, oil and rum. Pour batter over nuts. Bake 1 hour, or until cake tests done. Cool. Invert on serving plate. Prick top all over with a toothpick. Drizzle and smooth glaze evenly over top and sides of cake,repeating until all glaze is absorbed. Makes 16 servings. Glaze Melt butter in saucepan. Stir in water and sugar. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Stir in rum.

GOLDEN BACARDI RUM CAKE



Golden Bacardi Rum Cake image

A delicious cake that I know you will love, and is quite simple to make, the glaze is so delicious!! Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup pecans or 1 cup walnuts, chopped
1 (18 1/2 ounce) box yellow cake mix with pudding
3 eggs
1/2 cup cold water
1/3 cup vegetable oil
1/2 cup Bacardi dark rum
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Steps:

  • CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. 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 until glaze is used up.
  • GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
  • TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.

Nutrition Facts : Calories 594.7, Fat 30.9, SaturatedFat 9.2, Cholesterol 80.2, Sodium 466.4, Carbohydrate 63.9, Fiber 1.4, Sugar 43.8, Protein 5.1

BACARDI RUM CAKE



BACARDI RUM CAKE image

Categories     Cake     Fruit     Dessert     Bake     Quick & Easy

Yield 10

Number Of Ingredients 13

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 water or 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

Steps:

  • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. 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 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. It stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.

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