Bacardi Rum Cake: The Only Cake That Gets Better With Age

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You don’t have to be a Bacardi Rum drinker to enjoy this tasty cake. This tried-and-true recipe makes the moistest cake you’ll ever eat. In fact, it’s the one cake that gets better with age. Although, most of the time it doesn’t last very long in your refrigerator due to the temptation to have more than one bite. It’s also the perfect cake to send as a gift through the mail because the rum acts as the perfect preservative. It freezes beautifully also. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion.

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A Proven Favorite

What You’ll Need
—Cake Ingredients—
  • 1 cup chopped,
  • toasted pecans or walnuts
  • 1 18-1/2 ounce yellow
  • cake mix
  • one 3.4 ounce package (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
—Glaze Ingredients—
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum
How to Make It

 

  1. Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on the bottom of a 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 onto serving plate. Prick top with a fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.​
  2. Glaze: Melt butter in a saucepan.
  3. 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.
Notes in the Margin:
* I use milk for added nutritional value. Water may be used instead.

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