BACARDI DOUBLE-CHOCOLATE RUM CAKE
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
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
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
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
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
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
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
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. 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 11
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
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- 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.
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- 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.
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