Friday, December 17, 2010

Bacardi Rum Cake

Bacardi Rum Cake

1 cup chopped pecans
1 18 1/2 oz yellow cake mix with pudding
3 eggs
1/2 cup cold water
1/3 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Allow cake to absorb glaze. Repeat until glaze is used up.


1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Not difficult and so good.

Pat Maddox Lewis


  1. OK this is one I am DEFINITELY going to have to try!

  2. I hadn't made it in years, and probably don't have a written recipe for it, so I was glad cuzn Pat posted on FB that she was making one. I told her to send me that recipe! Her son Scott got a whole cake to take back to college...waaay back when...and he managed to eat the whole thing before he made it back to school. Allegedly, of course:)


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