Bacardi Rum Cake

Bacardi Rum Cake
Print Recipe
Bacardi Rum Cake
Print Recipe
For the cake:
For the glaze:
  1. Preheat the oven to 325°F.
  2. Grease and flour a 10" tube or 12-cup Bundt pan.
  3. Sprinkle nuts over the bottom of the pan.
  4. Mix all cake ingredients together, and pour batter over nuts.
  5. Bake for one hour.
  6. Cool, then invert onto serving plate.
  1. Prick the top of the cake all over.
  2. Melt the butter in a saucepan.
  3. Stir in the water and sugar and boil for five minutes, stirring constantly.
  4. Remove from the heat and stir in the rum.
  5. Spoon and brush the glaze evenly over the top and sides of the cake. Allow the cake to absorb the glaze. Repeat until the glaze is used up.
Recipe Notes

Late 1970s-early 1980s

I really don't know what was going on in my head or my high school Spanish teacher's, but this is what I made to bring to class as a "Spanish-themed" dish. I mean, it was tasty, but I suspect it to be less than an authentic representation of any culture other than that of US home economists scheming to sell a little more Bacardi.

Share this Recipe
Powered byWP Ultimate Recipe