Original Bicardi Rum Cake
From shirleyoma 16 years ago
- 60 minutes to make
- Serves 810
Think of the Tropics, Rum sweetness, so moist!
Ingredients
- Original shopping list
- Bacardi rum cake shopping list
- 1 cup chopped, toasted pecans or walnuts shopping list
- 1 18-1/2 ounce yellow cake mix shopping list
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix shopping list
- 4 eggs shopping list
- 1/2 cup cold milk shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup Barcardi dark rum shopping list
- Glaze: shopping list
- 1 stick butter shopping list
- 1/4 cup water shopping list
- 1 cup sugar shopping list
- 1/2 cup Barcardi dark rum shopping list
How to make it
- Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of 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 plate. 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.
- Sponsored Links
- 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: The longer this cakes sits, the better the taste. This cake freezes beautifully.
The Rating
Reviewed by 7 people-
I will be making this this weekend. It sounds great! Thanks for sharing. Tracy
tracycj
in Regina loved it
-
Must make this, great post.
henrie
in Savannah loved it
-
Picking up some rum as soon as I get to town. It being sunday I'll have to wait till noon with my tongue hanging out.Thanks for a great post...Bob
robertg
in loved it
Reviews & Comments 16
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "