Baqcardi® Rum Cake by Aurora Sequeira


Rum Cake

Aurora has taken a basic rum cake recipe (many are easily found on the internet) and given it her personal touch, “kickeing it up a notch,” as a popular saying goes. Specifically the recipe calls for Bacardi® dark rum, although she sometimes uses spiced rum instead. She prefers Duncan Hines® Cake Mixes.

Preparation: Hands on - 30 minutes, 1 hour baking Life Experience Recipe
Serves 10 to 12 persons Aurora Sequeira
Cake Ingredients:
  • 1 cup chopped walnuts or pecans
  • 1 3 ¾-ounce package instant vanilla pudding
  • 1/2 cup cold water
  • 1 teaspoon rum extract
  • 1/2 cup Bacardi® Dark rum
  • 1 package yellow cake mix
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Wesson Oil®
Glaze Ingredients:
  • 1/4 pound butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi® dark rum
  • 1/2 teaspoon rum extract
  1. Make Cake: Grease and flour a 10-inch or 12-cup Bundt pan. Sprinkle the chopped nuts over the bottom of the pan. Set aside.
  2. Mix the cake mix, pudding mix, eggs, ½ cup of cold water, oil and ½ cup of dark rum; stir to make a batter. Pour the batter over the nuts. Bake in a preheated 325° oven for 1 hour. Cool on rack, then invert onto serving plate.
  3. Make Glaze: Heat the butter in a saucepan. Add the sugar and water. Bring to a boil, reduce heat to simmer, while stirring constantly for 5 minutes. Remove from heat; stir in rum and allow to cool.
  4. Glaze Cake: Prick top of cake. Drizzle glaze over the top of the cake allowing the cake to absorb the glaze. Repeat as needed until all the glaze is used.

Return to Cookbook Contents Page
Latest revision done September 2014
Counter courtesy of WebCounter

Hosted by