We didn’t really do anything fancy for dessert yesterday – along with some brown sugar squash pie that I made last month (and had frozen), we had some rum cake we made the other day. Super simple recipe, and it improves with age. This is another one of those recipes that have been around forever, so I’m not sure of the original source – this is one I put in my recipe box about a decade ago.
Bacardi Rum Cake
1 cup pecan or walnuts, chopped
1 pk yellow cake mix* (18 ½ oz)
1 pk Jell-O Vanilla Instant* – Pudding and Pie Filling – (3 1/4 oz)
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum (80 proof)
1/4 lb Butter
1/4 c Water
1/2 c Bacardi dark rum (80 proof)
1 cup sugar
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Preheat oven to 325º. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of ½.