Bacardi Rum Cake
2016-07-27
- Servings: 14
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:30 h
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Nutritional Info
This information is per serving.
-
Calories
499 -
Total Fat
28 g -
Saturated Fat
8 g -
Cholesterol
74 mg -
Sodium
339 mg -
Potassium
131 mg -
Carbohydrates
50 g -
Dietary Fiber
1 g -
Sugars
36 g -
Protein
6 g
Ingredients
- 1 cup chopped walnuts
- 1 yellow cake mix
- 1 package vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup dark rum
Ingredients (glaze)
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup rum
Ingredients (optional toppings)
12 maraschino cherries
whipped cream
Method
Step 1
Preheat oven to 325°. Grease a 10-in. tube pan. Sprinkle nuts over bottom of pan.
Step 2
Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on a serving plate.
Step 3
For glaze, melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Step 4
Prick top of cake. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Top with cherries or whipped cream if desired.