Bermuda bacardi rum cake

Yield: 1 Servings

Measure Ingredient
1 cup Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 oz)
1 pack Vanilla instant pudding & pie filling (3 3/4 oz)
4 Eggs
½ cup Cold water
½ cup Cooking oil
½ cup Dark rum (80 proof)
¼ pounds Butter (or marg)
1 cup Sugar
¼ cup Water
½ cup Dark rum



Source: Goslings', Bacardi Int'l Recipe Card Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan.

Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place.

Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.

Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum.

Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1½ inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.

Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, ⅓ c of oil instead of ½. This cake is best left to sit for a day before consumption.

Posted to FOODWINE Digest 22 October 96 Date: Wed, 23 Oct 1996 11:54:43 -0400 From: Rod Grant <rodgrant@...>

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