Friday, April 23, 2010

Bacardi Rum Cakes

It spring and I am in the mood for patio parties with friends and am always in search of something new to serve.  I am not a cake fan, but I do love a rum I found this recipe..combining two of my favorite things, chocolate and rum cake! lol. It's not the traditional recipe I have made in the past, where you pour rum onto the cake.  (that recipe is below)

I am thinking I might take this to winefest (you can pack a picnic, you just can't bring alcoholic beverages).  I have never made this chocolate one if you do, please let me know.  The bottom recipe I have made and its delish!  I always like to alert you if a recipe is tried and true and this chocolate one is not. The bottom recipe for traditional rum tried and true. 

It IS the weekend, that's a good enough excuse to make a rum cake.  Invite a friend over to help ya eat it. 

 Bacardi Rum Chocolate Cake

1 Package chocolate cake mix (
-2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix

Approx. Cook Time: 30mn
Preheat oven 350F. 

Grease and flour 2 - 9 inch layer cake pans.

Combine all cake ingredients together in a large bowl. Blend well,
then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30 minutes or until cake tests done. Do not underbake. Cool
in pans for 10 minutes.

Remove from pans, finish cooling on racks.
Split layers horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light anf
fluffy. Makes 4 cups.

Of course, I should include the more traditional Bacardi Rum Cake recipe here too.  Hubby thinks I should stick with this one and not do the chocolate for winefest. I think the chocolate would go great with the port wine, but I usually let hubby decide on the food choices..after all, I love to cook to please my man (haha! yeah right)


Bacardi Rum Cake

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup of vegetable oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box  instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)


For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.


No comments: