Friday, March 30, 2007

Bacardi Rum Cakes

The Rum Cake

This recipe comes from Bacardi. About 20 years ago the company displayed this recipe near bottles of rum in the liquor store.

1 c. chopped pecans (walnuts will do)
1 18.5-oz. box yellow cake mix (do not use the sort with pudding in the mix)
1 3.75-oz. vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. rum

Mix all cake ingredients together. Bake in bundt or tube pan at 325 for one hour. Let cool slightly and remove from pan. Glaze when cool.


1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; add rum. In order to glaze the cake, first use a carving fork to poke holes in the top and sides of the cake. Slowly spoon glaze over cake. It will take a while for the cake to soak up all the glaze. Sometimes it is necessary to let the cake stand for five minutes or so in the midst of glazing so it can absord the liquid. Then continue to glaze the cake until the glaze is all used up.

Bacardi Pina Colada Cake

1/3 c. 80-proof dark rum
1 pk Instant coconut cream pudding mix (4 serving size)
1 box White or Pineapple cake mix
4 Eggs
1/2 c. Water
1/4 c. Vegetable oil
1 c. Shredded coconut

1 can Juice packed crushed pineapple (8oz)
1 pkg Instant coconut cream or vanilla pudding mix (4 ser)
1/3 c. Dark rum
1 (9oz) Frozen whipped topping -thawed


Make cake: Blend rum, pudding mix, cake mix, eggs, water, and vegetable oil in a large bowl of electric mixer. Beat 4 minutes at medium speed. Stir in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake test done. Cool in pan 15 minutes, then remove from pans and cool completely on wire rack. Make frosting: Combine pineapple with juice, pudding mix and rum until well blended. Fold in whipped topping. Fill and frost cake, Sprinkle with coconut you can toast coconut in the oven till golden brown . Chill thoroughly before serving.

Bacardi Chocolate Rum Cake

This recipe was from a Bacardi bottle in the 1970's. I think it's too much rum, but then I am not a rum drinker. DO NOT SERVE TO CHILDREN!

1 package Chocolate cake mix
1 package Chocolate pudding mix
4 Eggs
½ c. Dark Bacardi
½ c. Cold water
½ c. Oil
1½ c. Cold Milk
½ c. Dark Bacardi
1 package Chocolate Pudding mix
1 package Dream Whip

Heat Oven to 350F. Grease and flour 2 - 9" cake pans. Combine first 6 ingredients in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside to cool completly before frosting. In chilled bowl, mix remaining 4 ingredients. Mix well, then beat on high speed (whip cream) until light and fluffy. Cut each layer horizontally and frost.

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