Sunday, December 5, 2010
Bacardi Rum Cake
Bacardi Rum Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 cup finely chopped pecans or walnuts
1 package (18.25 oz) plain yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
4 Tablespoons butter
2 Tablespoons water
1/2 cup sugar
1/4 cup Bacardi dark rum
1. Preheat oven 325 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess. Sprinkle the pecans or walnuts in the bottom of the pan. Set aside.
2. Place the cake mix, pudding mix, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes, scraping down the sides again if needed. The batter should look thick and smooth. Pour the batter into pan and put in oven.
3. Bake 58-60 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter. Poke holes in the top of the cake with a wooden skewer or toothpick.
4. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, 2-3 minutes. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.
*** Store cake covered in aluminum foil or plastic wrap at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. ***
Source: The Cake Mix Doctor cookbook