Monday, February 25, 2013

Bacardi Rum Cake

1 - 18-1/2 ounce yellow cake mix
1 - 1-3/4 ounce (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
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum

Cake: Preheat oven to 325 degrees F.  Grease and flour 12-cup Bundt 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 on serving platter.  Prick top with fork.  Drizzle glaze over top of cake.  Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan.  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.

Recipe found on  This cake is delicious!!! It stays moist forever - the longer the cake sits, the better the taste!

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