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Cuban Bacardi Rum Cake recipe
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and chef Sonia Martinez
1 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. Yellow cake mix
1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
Glaze:
1/4 lb. Butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour 10" 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 place. Prick
top
all over. Drizzle and smooth glaze evenly over top and sides. Allow
cake
to absorb glaze. Repeat till 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: you may substitute a
Cuban chocolate buttercream
for the glaze.
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Instructions on
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