Probably one of the most famous recipes and familiar to us (because it has been in magazine ads for years) is the Bacardi Rum Cake. You have probably made it sometime yourself but since I haven't made it for a while - this morning I made one. I didn't have time to put the icing glaze on yet and will do that tonight as friends are coming for dinner.
Last night I made BOEUF BOURGUIGNON - YES, Julia Child's version and will be finishing up on that tonight! VERY LATE NOTE: that Boeuf Bourgignon turned out beyond fabulous - but alas.....I forgot to take photos!
I need to be careful today and type this correctly as I passed a flyer in my store with a cake recipe and had the wrong measurement for the baking powder. Typos can be dangerous so when you are reading a recipe - always question anything that looks like it "might not be right". It is worth the time to google it or call someone or lay it aside until later.
This cake calls for 1 cup pecans or walnuts chopped, (1) 18 1/2 oz pkg yellow cake mix, (1) 3 3/4 cup pkg Jello Vanilla Instant Pudding and Pie Mix, 4 eggs, 1/2 cup cold water, 1/2 cup Wesson oil, 1/2 cup Bacardi dark rum
The glaze calls for 1/4 lb butter, 1/4 cup water, 1 cup granulated sugar and 1/2 cup Bacardi Dark Rum You can substitute rum flavoring but it won't taste quite as good!
Preheat your oven to 325 degrees right from the get go....
You will grease and flour a 10" or 12" bundt pan and sprinkle the chopped nuts in the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts and bake for 1 hour. I covered the top with loose foil the last 10 minutes. Cool and then invert on serving plate. Prick the top of the cake and spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze.
Glaze: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Pour over cake!
Tea Time Tuesday is here with Sandi!
and I am linking to A Delightsome Life