The best delicious Bermuda Bacardi Rum Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bermuda Bacardi Rum Cake recipe today!
Hello my friends, this Bermuda Bacardi Rum Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bermuda Bacardi Rum Cake is amazingly delicious, and addictive, everyone will be asking for more Bermuda Bacardi Rum Cake.
What Makes This Bermuda Bacardi Rum Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bermuda Bacardi Rum Cake.
Ready to make this Bermuda Bacardi Rum Cake Recipe? Let’s do it!
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–CAKE–
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2
-oz)
1 pk Vanilla instant pudding &
-pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
-GLAZE-
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum
Source: Goslings’, Bacardi Int’l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10″ tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan using a spoon to gently push them up the
sides of the pan a little. Mix all cake ingredients. Pour batter over
nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place.
Prick the top with a skewer or fork. Spoon & brush glaze evenly over top &
sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while
stirring constantly. Remove from heat & stir in rum.
Glaze application: You want the glaze to be soaked as far into the cake as
possible. You have to be patient. I have two methods I find work. First
i push a fork in about 1 1/2 inches and gently pry open the hole – then i
dribble glaze down the fork and let the cake soak it up as i go. The
second method is much more successful – i use the fork the same way but i
use a childs medicine dropper (the kind with the bulb on the end) and
inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with
pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c
of oil instead of 1/2. This cake is best left to sit for a day before
consumption.
Yields
1 Servings
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