In honor of my late grandmother, I’m baking several Bacardi rum cakes this year for family and friends. I didn’t forget about myself, I’m also going to bake one for the house. Rum cake is absolutely delicious and one thing you can do is pour rum itself on the cake after its finished just to make it a drunk cake! I’ve been told this is a Caribbean thing but I do have family from the Bahamas.

Anyway, bake one of these for the Holidays and enjoy!

Ingredients

Cake: 

1 18 1/2 oz. package yellow cake mix

1 3/4 oz. package Jell-O Vanilla Instant Pudding and Pie Filling

1 cup chopped pecans or walnuts (optional)

4 eggs

1/2 cup cold water

1/2 cup Wesson Oil

1/2 cup Bacardi rum

 

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi rum

 

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of the pan. Mix all cake ingredients together and pour batter over nuts. Bake one hour. Cool. Invert on serving plate. Prick the top with a fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all the glaze is used. 

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in rum.

 

Sincerely,

“Fashionably-Late”

Malinda F. Knowles