Bacardi Rum Cake Recipe. Bacardi dark rum (80 proof) preheat oven to 325 degrees. Stir together cake mix, pudding mix, eggs, water, oil and rum.
This exceptional bacardi rum cake is a pudding cake baked in a ring pan, and flavored with bacardi dark dry rum. It is made using simple pantry staples and comes together in just 15 minutes of active working time. Bacardi rum cake is the taste of christmas to me and my family.
Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a "moist" cake mix today other ingredient adjustments are needed. Stop the machine and scrape down the sides. Years ago, i bought a slice of pound cake for $0.75 at a roadside stand while traveling.
Sprinkle nuts on the bottom of the pan. Bacardà rum has always found a way of appealing to sweet tooths the world over. In a large mixing bowl, mix together the cake mix, pudding mix, eggs, water, vegetable oil and rum with a mixer on medium speed until smooth.
Scald cream and vanilla in a medium pan. Sprinkle nuts over bottom of pan. Stop the machine and scrape down sides.
Sprinkle nuts over bottom of pan. Cool 10 minutes in pan. Rate this bacardi rum cake recipe with 3/4 cup walnuts (chopped), 1 (18 1/2 oz) package yellow cake mix (betty crocker or duncan hines), 1 (3 3/4 oz) package jello instant vanilla pudding mix, 4 eggs, 1/2 cup cold water, 1/2 cup wesson oil, 1/2 cup rum (bacardi dark rum), 1/4 lb butter, 1/4 cup.
Here is the recipe with these adaptations. Beat for 2 minutes on high with an electric mixer. Preheat your oven to 325 degrees f.
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