Bacardi Rum Cake~ the first recipe to incorporate pudding into the mix

This is an older recipe… I think it’s from the 60’s or 70’s. It’s one of those recipes your mom probably has on a yellowed newspaper clipping tucked away in a cookbook or recipe box.

I have this old cookbook from the 70’s that’s called “The Best Recipes From The Backs Of Bottles, Boxes,Cans, and Jars” ~ it also has a recipe for Pina Coloda cake, which I am planning on making, because I’m in tropical summer mode and I want to smell like a fruity coconut and eat one, too. I used to wear this perfume oil every summer that was called “Tropical Coconut”… but I’m all out of it now, so I’ll have to settle with sunblock and a cardboard coconut hanging on my rearview mirror.

Speaking of coconut & summery stuff, I’m chronicling my daily summer events on my other site, The Domestic Mama. Not that my life is that interesting- but hey, you can even read about my boring days & hope to cope with getting kicked off the beach.

Okay: chances are you have the stuff for this cake. I mean, everyone has rum in their house, right?

To make this cake, you put some pecans in a greased bundt pan.

Pour in your batter & bake it up, I baked mine really early in the morning. Because it’s Africa hot here & I don’t have central A/C.

After it’s cooled, you poke holes in it and pour over a syrup made with rum, butter and sugar. Oh yes. It’s not for the kiddies.

A public service message: This cake contains rum, both in the batter and in the glaze. There is alcohol in it. Eat with responsibility. 🙂

Bacardi Rum Cake

Ingredients

1 cup chopped pecans
1- 18-1/2 ounce box of yellow cake mix NOT the kind with pudding in the mix
1 box 3-1/2ounce vanilla instant pudding
4 eggs
1/4 cup water
1/2 cup oil
1/2 cup dark rum
For the glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Instructions

Preheat oven to 325
Grease a bundt pan and sprinkle with pecans
In a bowl, combine the cake mix and remaining ingredients (not the glaze ingredients)
Mix until smooth and pour into pan.
Bake for 50 minutes, allow to cool and invert onto a rimmed platter.
For the glaze:
Melt butter over medium heat
Stir in sugar and water and bring to a boil, stirring constantly.
Boil five minutes.
Remove from heat, and stir in the rum.
Poke holes all over the cake and spoon glaze over cake. Allow cake to absorb glaze and repeat until all glaze is used up.