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
Bacardi RUM CAKE
Rum Cake from scratch. Soft and moist (no pudding mix). #rum #rumcake
Rum Pound Cake | Bacardi Rum Cake
This cake is a moist Rum Cake made in Pound Cake form. The bottom of the pan is covered with pecans to create a beautiful decor to the cake.
Cake Ingredients
3 c of all-purpose flour- sifted
2 c of granulated sugar
1/2 c of unsalted butter - room temperature
1/2 c of whole milk- room temperature
1/2 c of vegetable oil
4 large eggs- room temperature
1 tsp of baking powder
2 tsps of vanilla
1 tsp of salt
1 cup of pecan pieces
Glaze
1/2 c of rum
1/2 c of unsalted butter
1 c of granulated sugar
1/4 c of water
1 tsp of vanilla
1/8 tsp of salt
#rumpoundcake #rumcake #poundcake #poundcakerecipe #whipitlikebutter
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BOOZY RUM CAKE RECIPE | THIS ONE AIN'T FOR THE KIDS, BABY!
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The Best Rum Cake Bursting With Rum Flavor
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Recipe:
Cake
1 Cup chopped walnuts or pecans
1 stick unsalted butter softened
1 and a 1/2 cup granulated sugar
1/2 cup vegetable oil
4 eggs room temp
1 Tsp vanilla extract
3 Cups All Purpose Flour
1 Tblsp baking powder
3.4 Oz box vanilla pudding mix
1/2 Cup rum
Shortening
Extra flour for dusting
Glaze
1 stick salted butter
1 Cup sugar
1/3 Cup water
1 Tsp vanilla extract
1/3 Cup rum
Instructions:
Preheat oven to 350 F
1) Spray a Bundt pan with nonstick cooking spray or rub it down with shortening and dust it with flour tapping out the excess.
2) Pour the nuts into the bottom of the pan evenly; set aside.
3) In a mixing bowl, combine the butter, sugar, and vegetable oil and cream together until well combined using an electric mixer with the whisk attachment for 4 minutes.
4) Add in the eggs one at a time mixing in between each addition.
5) Add in the vanilla extract.
6) In a separate bowl, sift or whisk in the flour, baking powder, and pudding mix.
7) Add half of the flour mix into the wet batter and mix on a medium speed until the flour is no longer visible making sure to scrape down the sides of the bowl.
8) Add in the rest of the flour mix and the rum.
9) Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
10) Pour the batter into the Bundt pan on top of the nuts.
11) Gently shake and tap the pan to evenly distribute the batter.
12) Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
13) Allow the cake to cool while working on the glaze.
14) In a saucepan, melt the butter.
15) Add in the sugar and water.
16) Stir and bring the mixture to a rolling boil
17) Lower the heat to simmer.
18) Simmer for 4 minutes without stirring.
19) Remove from heat.
20) Add in the rum and vanilla extract and stir.
21) Using a skewer, poke holes all over the cake.
22) Slowly pour the glaze, a little at a time, over the cake and reserve some glaze
23) Allow the cake to cool to room temperature still somewhat warm and lip the cake over onto a cake plate and poke more holes in to the cake and pour more of the glaze on top of the cake.
24) Create a powdered sugar glaze and coat the top of the cake.
Rum Cake Easy and Delicious
Rum Cake Easy and Delicious
Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water
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