Rum Cake

This was a favorite of ours years ago and I decided it was a good time to bring it back.  It’s very easy to make which is a plus!

This is the same Bacardi Rum recipe that was in every magazine in the 70′s and can now be found in almost every community cookbook published.  It’s a winner!

I just filled up the middle with fresh fruit but otherwise made exactly as the recipe states.

Rum Cake

Cake:
1 cup chopped pecans
1 pkg yellow cake mix ~ DO NOT add ingredients on the box
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum ~ I used spiced rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum ~ I used spiced rum

Grease a 10 inch tube pan or a bundt pan and sprinkle pecans over the bottom of the pan.

Mix together the cake mix, pudding, eggs, water, oil. and rum. Pour over the nuts in the prepared pan.

Bake at 325º for 1 hour or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes.

Invert onto a serving dish. I did it a bit different. I inverted onto a cookie sheet until it was glazed and then I carefully moved it to my serving plate.

For the glaze: Melt butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.

Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until glaze is used up.

Makes 10-12 servings.

Happy Cooking!

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