How Do You Make Fabulous Bacardi Rum Cake?
This rum cake recipe has been in my family for a long time. Kids always flocked to this cake, thinking they were getting away with something and soon were hooked (on cake, not rum). The recipe–from a well-worn torn magazine page–went missing for a while. Everyone panicked. Luckily it has been found and we’re back to making the moist, moist, moist Bacardi rum cakes Mom and Grandma used to make. This recipe truly makes the best rum cake you’ll ever eat; nothing else compares. *Prepare the Bacardi Rum Cake Recipe 1 cup chopped toasted pecans 1 box yellow cake mix 1 box instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup canola oil 1/2 cup Bacardi rum, dark or light Margarine and flour or Baker’s Joy for the pan Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt or fluted cake pan. Sprinkle pecans on bottom of cake pan. Combine all cake ingredients in a mixing bowl and beat on high for 2 minutes. Pour into prepared pan; bake for 1 hour. Cool cake before flipping and invert
