For years I have been watching my mom preparing Bacardi Rum Cake for us on my behest. It was some counted years back I was able to thorough her cake-making-didactics. This is a time-tested recipe known only to get better with age. An irresistible temptation, Bacardi Rum Cake is prepared out in advance and happens to be the best to parcel or mail (short distances) to friends or relations. Try out this special cake recipe to make your Christmas extra-ordinarily special. Interestingly, I have taken help from Q n A section of IndiaHotelReview site to prepare the cake.
Time: 25 minutes
Ingredients
---Cake---
• 1 cup fine-chopped-toasted pecans or walnuts
• One 15 ounce (4 serving size) vanilla pudding mix
• Four eggs
• Half cup cold milk
• Half cup vegetable oil
• Half cup Bacardi dark rum
---Glaze 0r Icing--
• Half cup butter
• One fourth cup water
• One cup sugar
• Half cup Bacardi dark rum
Cooking
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Note: Although I have prepared this cake n number of times, I feel it is just not a Christmas dessert but also a breakfast delicacy. The cake never dries out fast enough but the fiat is: The longer this cake sits, the better the taste. In any case, watch your rum cake drying out beautifully, and freezing even much more beautifully.
