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.