Aunt Carolyn’s Rum Cake

My mom made this heavenly Rum Cake for our family on New Years Day. It was so fluffy, yet rich, and slightly gooey all at the same time. I couldn’t stop eating it. I hate to admit it, but I probably ate half of that cake myself.

This recipe was given to my mom by my Aunt Carolyn at their Sister’s Tea and Cookie Exchange. My mom is one of nine surviving siblings; three men and six women. All of the sisters get together for a Tea and Cookie Exchange every December. They exchange cookies and homemade gifts. This year they exchanged recipes as well. This is the Rum Cake Recipe my Aunt Carolyn contributed. Thanks Mom and Aunt Carolyn!

Classic Bacardi Rum Cake

Cake Ingredients:
1 cup chopped pecans
1 box (18 1/2 oz) yellow cake mix
1 pkg (3 3/4 oz) Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi dark rum (80 proof)

Glaze Ingredients:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Cake Directions:
Preheat oven to 325 degrees F. 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 plate. Prick top.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze Directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove form heat. Stir in rum.

Optional Serving Suggestions:
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
Serve with seedless green grapes dusted with powdered sugar, and a cup of coffee with coffee liquor and cream.

 

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