Zutaten für Bacardi Rum Cake
- 1/2 cup pecans
- 1 (15.25 oz) box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 3/4 cup Bacardi rum
- 1/4 cup butter
- 1/4 cup water
- 1 cup granulated sugar
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Zubereitung von Bacardi Rum Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- Sprinkle 1/2 cup chopped nuts (walnuts or pecans recommended) evenly over the bottom of the prepared pan.
- In a large bowl, combine one 15.25 oz box of yellow cake mix, one 3.4 oz box of instant vanilla pudding mix, 4 large eggs, 1 cup water, 1/2 cup vegetable oil, and 1/2 cup Bacardi rum.
- Mix thoroughly until all ingredients are well combined.
- Pour batter over the nuts in the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness at 60 minutes.
- Let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate.
- Prick the top of the cake with a toothpick or fork.
- Prepare the glaze: In a small saucepan, melt 1/4 cup butter over medium heat.
- Stir in 1/4 cup water and 1 cup granulated sugar.
- Bring to a boil, stirring constantly, for 5 minutes.
- Remove from heat and stir in 1/4 cup Bacardi rum.
- Brush the glaze evenly over the top and sides of the cake, allowing it to absorb completely.
- Repeat steps 10-14 until all the glaze is used, or until the cake is fully saturated.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
205g
Fat
47g
Carbs
23g
