Bacardi Rum Cake per my Greek Orthodox sister, Janet
Prep Time: 25 minutes
Total Time: 1 hour – 25 minutes
Yield: 12 to 16 servings
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
1/2 cup cold milk or water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (any rum works)
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum (I’ve been known to use ¾ cups –sic!)
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour – use the toothpick test. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle warmish glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter, water and sugar in a saucepan. Bring to boil and boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Notes in the Margin: I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I’ve had house guests who wanted it for breakfast. The longer this cakes sits, the better the taste. This cake freezes beautifully.