Bacardi Rum Cake Recipe Original Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  • Using an electric mixer, beat at low speed until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in 1 cup of chocolate pieces.
  • Pour batter into a greased 12-cup Bundt pan.
  • Bake 50 to 60 minutes or until cake tests done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool on a wire rack.
  • Heat raspberry preserves and remaining 1/2 cup of rum.
  • Strain through a sieve to remove seeds.
  • Place cake on a serving platter.
  • Prick surface of cake with a fork.
  • Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  • Repeat until all the glaze has been absorbed.
  • Combine remaining 1 cup of chocolate pieces and shortening.
  • Microwave on high for 1 minute or until melted. Stir until smooth.
  • Spoon chocolate icing over cake. Let stand 10 minutes.
  • Combine vanilla baking bar and 1 tsp water.
  • Microwave on high for 30 seconds or until melted.
  • Drizzle on top of icing.

BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

GOLDEN RUM CAKE



Golden Rum Cake image

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

BACARDI RUM CAKE



Bacardi Rum Cake image

This moist, flavorful bundt cake is easy and foolproof. Sure to be a hit wherever it's served.

Provided by Jean Carnahan

Number Of Ingredients 13

1 c. chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3 3/4 oz. pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)
Note: If using yellow cake mix with pudding ALREADY in the mix
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum (80 proof)

Steps:

  • Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  • For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.

JAMAICAN RUM CAKE



Jamaican Rum Cake image

Jamaican Rum Cake. The best recipe I've tried! A dense yet moist cake infused with a rum & butter syrup that just takes the deliciousness to a whole other level. Utterly irresistible!!

Provided by Copyright Barry C. Parsons 2019

Categories     Cakes, Pies, and Tarts

Time 1h20m

Number Of Ingredients 16

1/4 cup butter
1/2 cup sugar
1/4 cup water
1/2 to 3/4 cup rum ( I used amber rum)
1/2 tsp vanilla extract
2 1/4 cups flour
1/4 cup corn starch
3 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1/2 cup soft butter
1/4 cup canola oil (or other vegetable oil)
1/2 cup evaporated milk (undiluted; straight from the can)
4 eggs
1 tbsp pure vanilla extract
1/3 cup rum ( I used amber rum)

Steps:

  • Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
  • To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
  • Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
  • Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
  • Finally, mix in the rum and vanilla extract until the batter is smooth.
  • Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
  • Completely cool the cake on a wire rack.
  • Add the butter, water and sugar to you smallest saucepan.
  • Bring to a slow boil and simmer for 7 or 8 minutes.
  • Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
  • The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
  • Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
  • With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
  • Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
  • Cover the pan with plastic wrap and leave for several hours or overnight.
  • This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
  • Store in an airtight plastic cake container at room temperature.
  • This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.

Nutrition Facts : Calories 315 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

RUM CAKE - SEMI-HOMEMAKER RECIPE



Rum Cake - Semi-Homemaker Recipe image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup 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)

Steps:

  • For the 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.
  • For the 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. 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.

ORIGINAL BACARDI RUM CAKE



Original Bacardi Rum Cake image

This cake is not for the kids..it's for adults to enjoy at a party or during the holidays. I had this cake many years ago and loved it

Provided by Tonja Wilson

Categories     Cakes

Time 1h40m

Number Of Ingredients 12

CAKE
1 c walnuts or pecans, coarsely chopped
1 pkg 18oz. yellow cake mix with pudding in the mix
4 large eggs
1/2 c cold water
1/2 c vegetable oil
1/2 c light or dark rum
GLAZE
1/2 c butter, unsalted
1/4 c water
1 c sugar
1/2 c light or dark rum

Steps:

  • 1. Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
  • 2. Sprinkle nuts on the bottom of prepared pan.
  • 3. In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
  • 4. Spoon the batter over nuts and smooth with back of spoon.
  • 5. Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
  • 6. Remove cake from pan and place on wire rack to cool completely.
  • 7. GLAZE
  • 8. In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
  • 9. Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

BACARDI PINA COLADA CAKE



Bacardi Pina Colada Cake image

Make and share this Bacardi Pina Colada Cake recipe from Food.com.

Provided by Caryn

Categories     Dessert

Time 55m

Yield 1 nine inch layer cake

Number Of Ingredients 12

cake
1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 2 9-inch layer pans.
  • Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
  • Beat on medium speed, scraping bowl frequently, 3 minutes.
  • Pour batter into prepared pans.
  • Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool 15 minutes.
  • Remove pans; cool completely.
  • Fill and frost layer cake.
  • Sprinkle with coconut.
  • Refrigerate cake (and any leftover cake).
  • FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
  • Fold in whipped topping.

GOLDEN BACARDI RUM CAKE



Golden Bacardi Rum Cake image

A delicious cake that I know you will love, and is quite simple to make, the glaze is so delicious!! Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup pecans or 1 cup walnuts, chopped
1 (18 1/2 ounce) box yellow cake mix with pudding
3 eggs
1/2 cup cold water
1/3 cup vegetable oil
1/2 cup Bacardi dark rum
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Steps:

  • CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
  • Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  • GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
  • TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.

Nutrition Facts : Calories 594.7, Fat 30.9, SaturatedFat 9.2, Cholesterol 80.2, Sodium 466.4, Carbohydrate 63.9, Fiber 1.4, Sugar 43.8, Protein 5.1

BACARDI FAMOUS RUM CAKE



Bacardi Famous Rum Cake image

This cake was really big in the 1970'sand is another recipe from the recipe booklet from Bacardi .It is a great cake for the Holiday's.I all way's use to put a place card next to it to let folk's know that it does have real rum in it, not extract.Another cake that can be made a day or so ahead.My friend use this recipe for rum...

Provided by Mary R Morris

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 12

1 cup of chopped walnuts or pecans
1- 18oz pkg .yellow cake mix
1-3 oz pkg jello vanilla instant pudding and pie filling
4 large eggs
1/2 cup of cold water
1/2 cup of vegatable oil (i use wesson or crisco)
1/2 cup bacardi dark rum-or any good rum-80 proof
GLAZE:;
1 stick of real butter-do not use margarine
1/4 cup of water
1 cup of granulated sugar
1/2 cup of bacardi rum -or any good rum

Steps:

  • 1. Preaheat oven to 325 degrees.Grease and flour 10"tube or 12 cup Bundt pan .(I use bakers joy spray)Sprinkle nut over bottom of pan.Mix cake ingredients together .Pour batter over nuts .Bake 1 hour .Cool and invert on serving plate.Prick Top of Cake.Drizzle and smooth glaze over top and side of cake.Allow cake to absorb glaze.Repeate till glaze is used up.
  • 2. For Glaze . Melt butter in saucepan .Stir in water and sugar.Boil 5 minutes,stirring constantly.REMOVE FROM HEAT .Stir in Rum.
  • 3. Personal Note:::If using cake mix with pudding already in the mix omit instant pudding use only 3 eggs and only 1/3 cup of oil....I use cake mix with out the pudding if at all possible.I like the looks the Tube Pan gives the cake ,but have use a bunt ,both work

ITALIAN RUM CAKE



Italian Rum Cake image

Makes an 8-inch, three layer vanilla sponge cake sprinkled with rum syrup then filled with vanilla and chocolate pastry cream, topped with bakery-style buttercream and decorated with crushed peanuts - does it get any better?!?

Provided by Marie

Categories     Dessert

Time 5h30m

Number Of Ingredients 30

1 cup unbleached all-purpose flour
1/2 teaspoon salt
6 large eggs (separated into yolks and egg whites)
1 cup superfine or regular sugar (, divided)
1 teaspoon cream of tartar
3 tablespoons water (, cold)
1 teaspoon vanilla extract
3 cups heavy cream
3/4 cup powdered sugar
3 teaspoons unflavored gelatin
4 tbsp cold water
5 egg yolks
1/2 cup sugar
4 tablespoon cornstarch
1 cup milk
1 teaspoon vanilla extract
1/16 teaspoon salt
1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled)
5 egg yolks
1/2 cup sugar plus 2 tablespoons
4 tablespoon cornstarch
1 cup milk
2 tablespoons cocoa powder
1/16 teaspoon salt
1/4 cup heavy cream (whipped) (NOTE: this gets mixed in AFTER the pastry cream has been cooked and chilled. )
1 cup water
1/2 cup sugar
1 tablespoon plus 1 teaspoon rum extract
2 cups crushed peanuts OR sliced almonds (, lightly salted)
8 inch cake board ((optional))

Steps:

  • Preheat oven to 350 degrees and position rack in center of oven
  • Grease inside of cake pans with butter and flour/cakespray and for added measure, line bottom of pans with parchment paper
  • Combine flour with salt in a small bowl and set aside.
  • In a standing mixer, whip the egg whites on medium-low speed until foamy (not stiff) and then add the cream of tartar and continue mixing until the whites become opaque
  • Add 1/2 cup sugar slowly to the side of the bowl and increase the speed of the mixer until soft but not stiff peaks form. Scrape the contents to another bowl and set aside
  • Using the same bowl, which is now empty, add the egg yolks and whip at high speed for 3 to 5 minutes until lightened in color and the mixture "ribbons" when the beaters are raised
  • Slowly add the remaining sugar (ie, 1/2 cup), cold water, and vanilla into the egg yolks and mix until combined on low speed
  • Sift the flour onto the egg yolks in two additions, and stir gently with large spatula to combine.
  • Gently but thoroughly fold in the whipped egg whites
  • Transfer mixture to prepared pans and bake for about 20 to 30 minutes until cooked through; using 3 pans, I only needed 20 minutes.
  • Remove from oven, cool, and then run knife carefully around rim to loosen and invert to wire rack. After fully cooled, wrap and refrigerate or freeze.
  • Note that the heavy cream gets whipped separately and is added to the finished pastry cream AFTER it has been cooked and cooled. I do this just before I'm getting ready to assemble the cake.
  • In a small bowl, add egg yolks and cornstarch. Whisk to blend and set aside
  • In a medium saucepan, add milk, sugar, salt, and vanilla OR chocolate (depending on if you are making the chocolate or the vanilla cream [you will repeat all of these steps to make the other flavor)Heat until small bubbles form (scalded) and remove from heat.
  • Temper eggs by adding small amounts (about 1/2 cup/4 ounces) of the hot milk mixture, a little at a time, while whisking very QUICKLY to prevent the eggs from curdling.
  • After all of the milk mixture has been added into the eggs/cornstarch, return everything to the saucepan and cook over medium heat and stir constantly until thickened. The mixture thickens quickly (depending on how hight heat is)!! Stir fast and furious with whisk!Continue to heat and stir until it has stopped thickening.
  • Cool the pastry cream and refrigerate until ready to use (this is when you do the last step below, adding the whipped cream). TIP: when folding in the whipped cream during next step, rewhip the pastry cream if it has been refrigerated to reduce the chance of lumpiness.
  • When ready to assemble the cake, whip heavy cream until soft peaks form (overbeating will cause it to turn to butter) and then fold together with cooled pastry cream (rewhip the pastry cream first if it has been refrigerated and/or it has firmed up a lot).
  • Repeat all these steps for other flavor (chocolate or vanilla).
  • Add gelatin and water to a small saucepan and heat gently just until the gelatin dissolves. Do not let the mixture set. If the gelatin cools too much you will have lumps or threads of gelatin in your whipped cream.
  • Whip the cream and sugar using a standing mixer until the mixture is slightly thickened.
  • Add the gelatin mixture slowly and then increase speed to high and continue whipping until the frosting is firm.
  • Combine all ingredients in a saucepan and heat over medium-high heat until sugar dissolves and then cool or store in refrigerator.
  • Using a teaspoon or small squeeze bottle, distribute the rum syrup evenly over each of the three cake layers.
  • Place one cake layer on the bottom of an 8- or 10-inch cake board or cake dish (you may spread some frosting between the dish and bottom layer to prevent the cake from shifting)
  • Spread all of the vanilla pastry cream on top on the bottom layer and then top with another layer of sponge cake. Spread all of the chocolate pastry cream on top of middle layer and then top with final layer of sponge cake
  • Frost cake, and add generous amount of crushed peanuts or sliced almonds to the sides of the cake. (if you have refrigerated the frosting (made ahead) you may have to rewhip it.
  • Decorate the top if desired and refrigerate until serving.

Nutrition Facts : Carbohydrate 37 g, Protein 8 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 157 mg, Sodium 99 mg, Fiber 2 g, Sugar 26 g, Calories 300 kcal, ServingSize 1 serving

CARIBBEAN COCONUT RUM CAKE



Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

BACARDI RUM CAKE



Bacardi Rum Cake image

Make and share this Bacardi Rum Cake recipe from Food.com.

Provided by Eric C

Categories     Dessert

Time 1h30m

Yield 1 Cake, 12-15 serving(s)

Number Of Ingredients 11

3/4 cup walnuts (Chopped)
1 (18 1/2 ounce) package yellow cake mix (Betty Crocker or Duncan Hines)
1 (3 3/4 ounce) package Jello Instant Vanilla Pudding Mix
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup rum (Bacardi Dark Rum)
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (Bacardi Dark Rum)

Steps:

  • Preheat oven to 325.
  • Cake:.
  • Grease heavily & flower 10" tube or 12 cup bundt pan.
  • Sprinkle chopped nuts over the bottom of pan.
  • Mix all ingredients together.
  • Pour batter over nuts.
  • Bake for 1 hour.
  • Cool.
  • Invert on serving plate.
  • Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
  • Glaze:.
  • Melt butter in sauce pan.
  • Stir in water & sugar.
  • Boil for 5 minutes stirring constantly.
  • Remove from heat.
  • Stir in Rum.

BACARDI® RUM CAKE



BACARDI® Rum Cake image

Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 11

½ cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package vanilla instant pudding mix
4 large eggs eggs
½ cup vegetable oil
½ cup cold water
½ cup BACARDI® Gold Rum
½ stick butter
1 cup sugar
¼ cup water

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
  • Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 44.9 g, Cholesterol 54.8 mg, Fat 20.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 341.9 mg, Sugar 31.7 g

More about "bacardi rum cake recipe original food"

BACARDI RUM CAKE RECIPE - RECIPEZAZZ.COM
bacardi-rum-cake-recipe-recipezazzcom image
Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts; bake at 325F degrees on middle rack of oven for 1 hour. Cool …
From recipezazz.com
5/5 (1)
Calories 486 per serving
Servings 10
  • Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts; bake at 325F degrees on middle rack of oven for 1 hour. Cool for 10 minutes in pan. Invert onto serving plate and prick top of cake all over.
  • Glaze: Melt butter in a saucepan, stir in water and sugar, bring to boil, soft boil for 5 minutes stirring constantly; remove from heat; stir in rum. Brush/drizzle glaze evenly over top and sides of cake; allow cake to absorb glaze; repeat until all glaze is used.


THE ORIGINAL BACARDI RUM CAKE – BACARDI RUM CAKE
the-original-bacardi-rum-cake-bacardi-rum-cake image
The Original Bacardi Rum Cake. Baked fresh in The Bahamas daily and using only the finest blend of ingredients it’s no wonder that we won 1st position at the annual Rum Cake Competition by Rum Runners Press. Judges voted our …
From bacardirumcakes.com


RUM CAKE {THE BACARDI RUM ORIGINAL 1970’S RECIPE}
Sprinkle 1/2 cup nuts in the bottom of the pan and set aside. Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend …
From whatagirleats.com
4.7/5 (10)
Total Time 1 hr 20 mins
Category Dessert
Calories 378 per serving
  • Preheat oven to 350*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.
  • Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
  • Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.


FOOD PLAYLIST | BACARDI RUM CAKE
This is the original Bacardi Rum Cake recipe. Beware this cake is loaded with rum, but it is rich, moist, easy to make, and tastes wonderful. Ingredients: 1 cup walnuts or pecans, coarsely chopped; 1 (18 ounces) packaged yellow cake mix with pudding in the mix; 4 large eggs; ½ cup cold water ; ½ cup vegetable oil; ½ cup light or dark rum; ½ cup unsalted …
From foodplaylist.com
Servings 12-14
Total Time 21 mins


ORIGINAL BACARDI RUM CAKE RECIPE | SCRAPPY GEEK
Add all frosting/filling ingredients to a large bowl. Stir together. Ganache (make after the cake has chilled in the fridge) Heat heavy cream on stovetop until very hot, but not so hot it boils. Pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
From scrappygeek.com
Category Dessert
Total Time 1 hr 10 mins


EPICURUS.COM RECIPES | BACARDI RUM CHOCOLATE CAKE
Instructions. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do …
From epicurus.com
Cuisine American
Category Baked Goods
Servings 1


ORIGINAL BACARDI RUM CAKE | RECIPE | RUM CAKE RECIPE, RUM ...
Original Bacardi Rum Cake. 1 rating · 1 hour · Serves 12. Just A Pinch Recipes. 793k followers . Best Rum Cake Recipe. Original Recipe. Golden Rum Cake Recipe. Köstliche Desserts. Dessert Recipes. Comida Boricua. Porto Rico. Yellow Cake Mixes. Puddings. More information.... Ingredients. Refrigerated. 4 Eggs, large. Baking & Spices. 1 Glaze. 1 cup Sugar. Oils & …
From pinterest.com
5/5 (1)
Estimated Reading Time 1 min
Servings 12


ORIGINAL RECIPE FOR BACARDI RUM CAKE FROM THE 1970'S. # ...
Jul 16, 2019 - This classic recipe for rum cake recipe from Bacardi's rum. This moist yellow cake is studded with nuts and soaked in rum.
From pinterest.com
Estimated Reading Time 5 mins


RUM AND COKE RECIPE BACARDI - FOOD RECIPE
See more ideas about rum, coke, bacardi rum. Bacardi rum cake is made by coating a bundt cake pan with butter and pecans, mixing up some simple cake batter using a cake mix and other ingredients, baking, then smothering with a. Jim beam and coke 15. Each) cream cheese, softened 1 cup (1/2 pint) heavy (whipping) cream Frozen brandy and rum 8.
From foodrecipe.news


ORIGINAL BACARDI RUM CAKE RECIPES
Original Bacardi Rum Cake Recipes RUM CAKE - SEMI-HOMEMAKER RECIPE. Provided by Food Network. Categories dessert. Time 1h5m. Yield 8 servings. Number Of Ingredients 11. Ingredients; 1 1/2 cups pecan pieces, reserve 1/4 cup: 4 whole eggs : 1/2 cup water: 1/2 cup canola oil: 1/2 cup gold rum, Bacardi: 1 (18.25-ounce) box classic yellow cake mix …
From tfrecipes.com


RUM CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
HOMEMADE RUM CAKE RECIPE | FOOD NETWORK. This take on rum cake utilizes store-bought shortcuts like cake mix and instant pudding for a decadent treat in no time. Provided by Food Network. Categories dessert. Total Time 1 hours 5 minutes. Prep Time 15 minutes. Cook Time 50 minutes. Yield 8 servings. Number Of Ingredients 11. Ingredients; 1 1/2 cups pecan …
From stevehacks.com


BACARDI RUM CAKE ORIGINAL RECIPE | DEPORECIPE.CO
Bacardi Rum Cake Original Recipe. Bacardi rum cake martone recipes bacardi rum cake recipe thebakingpan com bacardi rum cake little sweet baker the famous bacardi rum cake recipe click americana
From deporecipe.co


ORIGINAL BACARDI RUM CAKE - ALL INFORMATION ABOUT HEALTHY ...
Bacardi Rum Cake Original Recipe - Food News tip www.foodnewsnews.com. The Original Bacardi Rum Cake Recipe. This is the original Bacardi Rum Cake recipe. Beware this cake is loaded with rum, but it is rich, moist, easy to make, and tastes wonderful, Hope you enjoy! Bacardi Rum Cake. Prep time: 40 mins Cook time: 60 mins Total time: 1 hour 40 mins 188 …
From therecipes.info


BACARDI RUM CAKE RECIPE ORIGINAL RECIPES ALL YOU NEED IS …
Jan 25, 2015 · The Original Bacardi Rum Cake Recipe. This is the original Bacardi Rum Cake recipe. Beware this cake is loaded with rum, but it is rich, moist, easy to make, and tastes wonderful, Hope you enjoy! Bacardi Rum Cake. Prep time: 40 mins Cook time: 60 mins Total time: 1 hour 40 mins. Recipe …
From stevehacks.com


RECIPES – BACARDI RUM CAKE
2 tbsp dark rum, brandy or grand mariner; Whisk eggs and sugar until light and fluffy, set aside. Scald cream and vanilla in a medium pan. Once cream begins to bubble on the outside of the pan, scrape the egg mixture into the cream. Cook over high heat for 2 minutes, stir constantly. Strain mixture and stir in rum. Serve at room temperature ...
From bacardirumcakes.com


BACARDI CHOCOLATE RUM CAKE ORIGINAL RECIPE - ALL ...
Bacardi Double-Chocolate Rum Cake Recipe - Food.com new www.food.com. Preheat oven to 350°F. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until …
From therecipes.info


CAKE MIX RUM CAKE - SOUTHERN BITE
This recipe has been a favorite of mine for at least 20 years. Always well loved wherever I take it. Using the dark rum, however, does give it a much better taste. For the glaze too. I used Bacardi dark rum up until two years ago as the original recipe was Bacardi Rum Cake. Now I use Appleton Estates dark rum. Such a smooth and “buttery ...
From southernbite.com


BACARDI RUM CAKE ORIGINAL RECIPE RECIPES ALL YOU NEED IS …
Steps: Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
From stevehacks.com


RUM CAKE SCRATCH RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. RUM CAKE SCRATCH RECIPES RUM CAKE- DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL. This moist, flavorful Rum Cake is so easy and delicious. Perfect for the holidays or just because- and it all starts with a simple cake mix! Provided by Melissa Diamond. Total Time 0S. Prep Time 0S. Cook Time 0S. Number Of …
From stevehacks.com


BACARDI ORIGINAL RECIPES ALL YOU NEED IS FOOD
More about "bacardi original recipes" THE FAMOUS BACARDI RUM CAKE RECIPE - CLICK AMERICANA. Provided by CLICKAMERICANA.COM. Total Time 1 hours 20 minutes. Prep Time 20 minutes. Cook Time 1 hours . Yield 16. Number Of Ingredients 11. Ingredients; 1 cup chopped pecans or walnuts: One 18-1/2 ounce package yellow cake mix* One 3-3/4 ounce package …
From stevehacks.com


BACARDI RUM CAKE FROM SCRATCH - ALL INFORMATION ABOUT ...
A Bacardi Rum Bundt Cake Recipe - The Spruce Eats tip www.thespruceeats.com. To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .Sprinkle nuts on the bottom of the pan. Combine all cake ingredients—yellow cake mix, pudding mix, eggs, cold milk, oil, and rum—in a large bowl.Beat for 2 minutes on high with an electric mixer .
From therecipes.info


THE BACARDI RUM CAKE.....ADJUSTED FOR TODAY'S BOX CAKE ...
Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t …
From cookeatshare.com


BACARDÍ RUM CAKE RECIPE | RUM BABA | BACARDI BACARDÍ GLOBAL
1 cup granulated sugar. – Give the oven some lovin’ –. Baking the cake: Preheat your oven to 325°F / 160°C and grease & flour a 10-inch Bundt pan, sprinkling the nuts over the bottom of the pan. Mix all the cake ingredients together until you have a smooth consistent batter, then pour into the tin over the nuts.
From bacardi.com


RECIPE: COLLECTION: 11 RECIPES FROM THE BOOKLET: THE ...
Collection: 11 Recipes from the Booklet: The Bacardi Party Book, 1970's, Recipe Collections. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . 11 Recipes from the Vintage Recipe Booklet: THE BACARDI PARTY BOOK BY BACARDI IMPORTS, INC., 1970'S. Bacardi's Rum Cake (1970's) Using cake mix, nuts and …
From recipelink.com


BACARDI FAMOUS RUM CAKE RECIPE - ALL INFORMATION ABOUT ...
Rum Cake {The Bacardi Rum Original 1970's Recipe} top whatagirleats.com. Sprinkle 1/2 cup nuts in the bottom of the pan and set aside. Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase ...
From therecipes.info


ORIGINAL BACARDI RUM CAKE RECIPE | BRYONT BLOG
Homemade Rum Cake Recipe Food Network Original Bacardi Rum Cake Recipe This Is The I Have Had Bacardi Rum Cake Recipe Food Com Bacardi Rum Cake Pudding Mix Sweet Recipes How To Make The Famous Bacardi Rum Cake Click Americana Cake Mix Rum Southern Bite The Original Bacardi Rum Cake Bacardi Rum Cake The Blond Cook Original …
From bryont.net


BACARDI RUM CAKE RECIPE ORIGINAL | BESTO BLOG
Famous Bacardi Rum Cake Just A Pinch Recipes Bacardi rum cake martone recipes how to make the famous bacardi rum cake click americana bacardi rum cake recipe thebakingpan com bacardi rum cake little sweet baker. Whats people lookup in this blog: Bacardi Rum Cake Recipe Original; Chocolate Bacardi Rum Cake Original Recipe
From bestonlinecollegesdegrees.com


ORIGINAL BACARDI RUM CAKE RECIPE - FOOD NEWS
Original recipe for Bacardi Rum Cake from the 1970's. #bacardi #rumcake #dessert #cake #vintagerecipe. Saved by What a Girl Eats. 509. Just Desserts Delicious Desserts Dessert Recipes Rum Recipes Punch Recipes Bread Recipes Baking Recipes Food Cakes Cupcake Cakes. Preheat the oven to 325°F. Grease and flour a 10" tube or 12-cup Bundt pan. Sprinkle …
From foodnewsnews.com


FOOD PLAYLIST | ORIGINAL BACARDI RUM CAKE
The Original Bacardi Rum Cake Recipe from the 1980s. This is one moist and delicious rum cake recipe! Ingredients: 1 cup Chopped Walnuts; 1 package Yellow Cake Mix; 1 (3.4oz) Instant Vanilla Pudding; 4 eggs; ½ cup Cold Water; ½ cup Wesson Oil; ½ cup Bacardi Dark Rum; ¼ pound Butter (unsalted) ¼ cup Water ; 1 cup Sugar; ½ cup Bacardi Dark Rum; Instructions: …
From foodplaylist.com


BACARDI RUM CAKE RECIPE - FOOD NEWS
BACARDI RUM CHEESE CAKE 1 1/4 cups graham cracker crumbs 1 1/4 cups sugar, divided use 6 tbsp. butter or margarine, melted 1 envelope unflavored gelatin 1/2 cup sugar 1/2 cup Bacardi light rum* 1 tbsp. grated lime peel 1/2 cup lime juice 4 eggs, separated** 2 pkgs. (8 oz. each) cream cheese, softened 1 cup (1/2 pint) heavy (whipping) cream
From foodnewsnews.com


BACARDI RUM CAKE RECIPE SCRATCH WITH INGREDIENTS ...
RUM CAKE {THE BACARDI RUM ORIGINAL 1970’S RECIPE} 2020-12-17 · Dust with flour and remove excess. Sprinkle 1/2 cup nuts in the bottom of the pan and set aside. Place the cake mix, pudding mix, remaining … From whatagirleats.com 4.6/5 (10) Total Time 1 hr 20 mins Category Dessert Calories 378 per serving. Preheat oven to 350*F. Brush or wipe bundt pan with oil …
From tfrecipes.com


RUM CAKE {THE BACARDI RUM ORIGINAL 1970’S RECIPE} - FOOD NEWS
Remove from heat, add rum or sherry. Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI (R) Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened.
From foodnewsnews.com


BACARDI CHOCOLATE RUM CAKE RECIPE | BRYONT BLOG
Bacardi Double Chocolate Rum Cake Recipe Food Com Recipe Bacardi Chocolate Rum Cake With Whipped Cream Filling Bacardi Chocolate Rum Cake Recipe Cdkitchen Com How To Make The Famous Bacardi Rum Cake Click Americana Bacardi Rum Cake Recipe Chocolate Bacardi Chocolate Rum Cake Recipe What S Cookin Italian Style Bacardi Rum Bundt Cake …
From bryont.net


Related Search