How To make Baccardi Rum Cake
1 c Chopped pecans
1 pk Yellow cake mix
1 pk Vanilla pudding mix; 3.4 ozs
Or french vanilla pudding mi 4 Eggs
1/2 c Cold water
1/2 c Baccardi dark rum
rum sauce:
1 Butter
1 c Sugar
1/4 c Water
1/2 c Baccardi dark rum
Grease and flour a bundt pan. Sprinkle pecans evenly on the bottom. Mix remainder of ingredients well, and pour over nuts. >> Bake at 350 degrees, or until a toothpick comes out clean. Remove from oven, and let sit a few minutes. Invert onto a rack. Using an icepick...poke holes all over cake (top, sides and bottom). Place back into bundt pan. Rum Sauce: In a saucepan, combine butter, water and sugar; bring to a boil for 5 minutes. Stir in Baccardi Rum...let cool completely.(This will be very syrupy.) Pour over cake, and let sit several minutes to soak up all of the syrup. Invert onto serving tray. NOTE: The person I got this recipe from, said she likes to let the cake set for 2 days before serving. To quote her: "This is absolutely delicious, and is very "rummy"...you may decrease the amount of rum used, if you think the flavor is too intense. Just use 1/2 of the Rum Sauce." -----
How To make Baccardi Rum Cake's Videos
Easy Christmas Rum Cake Recipe
1- Yellow Cake Mix
1- 3 3/4 oz Pkg Instant Vanilla Pudding
4 Eggs
1/2 Cup Cold Water
1/2 Cup Wesson Oil
1 Cup Chopped Pecans (Optional)
1/2 Cup Bacardi 80% Rum
Glaze
1/4 Cup Water
1/4 lb Butter
1 Cup Granulated Sugar
1/2 Cup 80% Rum
#Rum #cake #baking #alabamaprepper #homemadefood #bacardi
How to make a Rum Cake - Tipsy Bartender
You can turn any cake into an awesome...RUM CAKE! We're in the Bahamas and Mom is showing us the traditional way to make a rum cake! the next one!
RUM CAKE
1/3 cup Water
2/3 cup Sugar
1oz Butter
1 Cup Rum
PASTEL DE RON
1/3 taza de Agua
2/3 taza de Azucar
1oz Mantequilla
1 taza de Ron
FIND TIPSY BARTENDER
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Rich Rum Cake with Pecans and Golden Rum
Check out this super easy rum cake made with off-the shelf cake mix, instant pudding, and rich dark Jamaican rum. We love it and think you will, too!
Ingredients
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup milk
½ cup vegetable oil
½ cup dark rum (for the cake)
½ cup butter
¼ cup water
1 cup white sugar
½ cup gold or dark rum (for the glaze)
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
How to make a Bacardi Rum Cake
• CAKE:
• 1 cup chopped pecans
• 1 yellow cake mix moist-type
• 3 eggs
• 1/2 cup cold water
• 1/3 cup Wesson oil
• 1/2 cup Bacardi dark rum
• GLAZE:
• 1/4 pound butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum
Directions
Preheat oven to 325 degrees F. Grease and flour a 10 tube or 12 Bundt pan. Sprinkle nuts over bottom of pan.
In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
Cool in pan on wire rack 10 minutes and prepare glaze while it is cooling. After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it is poured.) Then prick cake top all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over. At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
GLAZE:
Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optionally decorate border with sugar frosting or whipped cream.
Bacardi Rum Cake
Bacardi Rum Cake: The Only Cake That Gets Better With Age
1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and gradually add the sugar and mix until light and fluffy.
3. Add the eggs, one at a time, mixing after each addition, followed by the vanilla.
4. Alternate adding cake flour and heavy cream. Mix until combined. Start with the flour and end with the flour
5. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
6. Add chopped pecans to the pan first and then pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
7. Allow cake to cool to room temperature before inverting on a plate and adding glaze
* 3 sticks of salted butter, room temperature
* 3 cups (600g) granulated sugar
* 6 large eggs, room temperature
* 2 teaspoons vanilla extract
* 3 cups (375g) cake flour
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
GLAZE
1 stick of butter
1⁄4 cup water
1cup sugar
1⁄2cup dark rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Rum Cake Recipe: Quarantine Baking
After 10 years, I decided to pay a visit to my father's old rum cake recipe. This video is dedicated to him.
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Thanks!