Fill-in-the-Brand Rum Cake
Bacardi, Cake, Cakes, dessert, rum
Ingredients
CAKE:
1/2 cup dark rum (80 proof) (*read notes)
1/2 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix* (see notes)
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
GLAZE:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Directions
Preheat oven to 325º F.
Grease and flour 10 inch tube pan or 12 cup Bundt cake pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour over nuts.
Bake 1 hour. Remove from bundt and cool a bit.
Prepare Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Invert cake and cut bottom to expose spongy part of cake and make for an even bottom.
Drizzle 1/2 of glaze into pan.
Replace cake into pan for top to absorb glaze.
Pour other half of glaze onto cut bottom slowly until all glaze is used.
Allow to finish cooling and for glaze to fully absorb throughout.
Notes
*Since creating this recipe, cake mix boxes changed their standard size from 18 1/2 oz. to 15 1/4 oz. I recommend getting a second box and weighing out the extra 3 1/4 oz of cake mix. Reserve the rest for your next few cakes - trust me, you'll be making more of these!
Get the BEST dark rum you're willing to spend money on. Bacardi Gold, Añejo, or Black will do the trick but the BEST iteration of this cake, by far, was when I was gifted a bottle of Dictador XO Insolent Rum from Colombia. I later learned it was a $105 bottle! (Thanks, sis) Zacapa 23 would be a very good choice as well at about 1/3 that price.