Tuesday, October 27, 2009

BACARDI RUM CAKE- Made in Puerto Rico

BACARDI RUM CAKE – Family Circle April 1987
My birthday is November 4th, and on November 6th is Ben Davis Jr's Birthday, we gave a Scropian' Party on our 35, 33, 31, birthdays. The party started on a Friday and ending on a Monday. Zanta's Ragster's birthday was November 18th, when we lite candles on three cakes it was like 99 glazing all at once.
1 cup chopped pecans or walnuts
1-18 ½ oz pkg Yellow cake mix
1-3 ¼ oz pkg Jell-O Vanilla Instant Pudding and Pie Filling
4-eggs
½-cup cold water
½-cup Wesson oil

If using yellow cake mix with pudding already in the; mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.


GLAZE:
¼ lb butter
¼-cup water
1-cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325F. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with the border of sugar frosting or whipped cream.
CAKE: