Tuesday, December 29, 2009

Rum Cake


This recipe was giving to me by one of the original Bacardi. Well she was married to him. I love making it. It may not be the healthiest of recipes but it sure taste good.

Next year I'm going to work more on bringing you everyday food that are easy to make and good for you. Stay tune.

Rum Cake

* 1 1/2 cups pecan pieces, reserve 1/4 cup
* 4 whole eggs
* 1/2 cup water
* 1/2 cup of canola oil
* 1/2 gold rum, Bacardi
* 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
* 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)


* 1 cup granulated sugar
* 1/4 cup water
* 1 stick butter
* 1/2 cup gold rum (recommended: Bacardi)


* 3 cups confectioners sugar
* 5 Table spoons of Rum (or you can use water.) You may need more depends the consistency that you want it.


For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.


mix the sugar and rum for make the consistency you desire.

pour over the cake.