Bacardi Rum Cake
🕒 Cook Time: 1 hour 4 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour 24 minutes
🍽️ Recipe Category: Dessert
🔍 Keywords: Fruit, Nuts, Canadian, Potluck, Christmas, Weeknight, Oven, < 4 Hours, Easy
📝 Description: This Bacardi rum cake, originating from a magazine ad many years ago, is a delightful treat perfect for celebrating the New Year or any special occasion. Its moist texture and rich flavor make it an ideal addition to a dessert buffet, showcasing a decadent taste that’s simply wonderful.
📊 Nutritional Information per Serving:
- Calories: 669.4
- Fat Content: 35.9g
- Saturated Fat Content: 9.5g
- Cholesterol Content: 99.8mg
- Sodium Content: 583.2mg
- Carbohydrate Content: 70.7g
- Fiber Content: 1.6g
- Sugar Content: 51.5g
- Protein Content: 5.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pecans |
| 1 | Walnuts |
| 1 | Vanilla instant pudding mix |
| 4 | Eggs |
| 1/2 | Cold water |
| 1/2 | Dark rum |
| 1/2 | Rum |
| 1/2 | Butter |
| 1/4 | Water |
| 1 | Sugar |
| 1/2 | Dark rum |
| Rum |
Instructions:
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Prepare the Pan: Begin by greasing a 10-inch tube pan or a 12-cup bundt pan, then sprinkle the pecans and walnuts over the bottom of the pan.
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Mix the Batter: In a mixing bowl, combine the cake mix, vanilla instant pudding mix, eggs, cold water, oil, and dark rum. Stir the ingredients until well combined.
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Pour Batter: Pour the prepared batter evenly over the nuts in the pan.
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Bake: Preheat your oven to 325°F (163°C), then bake the cake for approximately 1 hour until it’s cooked through. Insert a toothpick into the center to check for doneness; it should come out clean when the cake is ready.
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Cool: Allow the cake to cool in the pan for about 10 minutes.
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Invert the Cake: Carefully invert the cake onto a serving plate, then use a toothpick or skewer to prick holes on the top surface.
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Prepare the Glaze: In a saucepan, melt the butter over medium heat. Stir in the water and sugar, then bring the mixture to a boil. Allow it to boil for about 5 minutes, stirring constantly to prevent burning.
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Add Rum: After removing the glaze from heat, stir in the rum until well combined.
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Apply Glaze: Brush the prepared glaze evenly over the top and sides of the cake. Allow the cake to absorb the glaze.
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Repeat Glazing: Repeat the glazing process until all the glaze is used up, ensuring the cake is thoroughly coated and infused with the delicious rum flavor.
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Serve: Once the cake has absorbed the glaze and cooled completely, slice and serve it to enjoy its moist texture and rich, flavorful taste.
This Bacardi rum cake is not only easy to make but also a surefire crowd-pleaser, perfect for any festive gathering or weeknight dessert indulgence. With its combination of nuts, rum, and a hint of sweetness, it’s bound to become a favorite in your recipe collection.
