Cajun Rum Cake
03-22-2008, 09:46 AM
#1
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Thread Starter
Join Date: Sep 2007
Location: Natural Bridge, VA
Posts: 4,783
Cajun Rum Cake
1 Box Yellow Cake Mix
1 Box (3 1/2 Oz. Vanilla instant pudding
1 Cup Chopped Pecans
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup Water
1/2 Cup Rum
Directions:
Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze.
Glaze-
1/2 Cup Butter
1 Cup Sugar
1/4 Cup Water
1/2 Cup Rum
Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.
1 Box Yellow Cake Mix
1 Box (3 1/2 Oz. Vanilla instant pudding
1 Cup Chopped Pecans
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup Water
1/2 Cup Rum
Directions:
Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze.
Glaze-
1/2 Cup Butter
1 Cup Sugar
1/4 Cup Water
1/2 Cup Rum
Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.
05-18-2009, 03:51 PM
#2
Super Member
Join Date: Mar 2007
Location: Central FL
Posts: 4,829
Sounds like the old Bacardi rum cake. I love that one - it always seems like there's too much glaze, but it soaks up! Looks like everything is the same. It is a great cake, and gets better as it sits.
1 CUP CHOPPED PECANS
1 (18 ½ OZ.) PACKAGE YELLOW CAKE MIX
1 (3 ¾ OZ.) PACKAGE INSTANT VANILLA PUDDING
4 EGGS
½ CUP COLD WATER
½ CUP VEGETABLE OIL
½ CUP BACARDI RUM
PREHEAT OVEN TO 325. GREASE AND FLOUR ANGEL FOOD OR 12 CUP BUNDT PAN. SPRINKLE NUTS INSIDE.
MIX ALL INGREDIENTS AND POUR OVER NUTS.
BAKE FOR 1 HOUR. COOL. INVERT ON SERVING PLATTER. DRIZZLE EVENLY WITH GLAZE. ALLOW CAKE TO ABSORB ALL GLAZE.
GLAZE
¼ POUND BUTTER
¼ CUP WATER
1 CUP SUGAR
BOIL 5 MINUTES, STIRRING CONSTANTLY. ADD ¼ CUP RUM AND POUR OVER CAKE.
1 CUP CHOPPED PECANS
1 (18 ½ OZ.) PACKAGE YELLOW CAKE MIX
1 (3 ¾ OZ.) PACKAGE INSTANT VANILLA PUDDING
4 EGGS
½ CUP COLD WATER
½ CUP VEGETABLE OIL
½ CUP BACARDI RUM
PREHEAT OVEN TO 325. GREASE AND FLOUR ANGEL FOOD OR 12 CUP BUNDT PAN. SPRINKLE NUTS INSIDE.
MIX ALL INGREDIENTS AND POUR OVER NUTS.
BAKE FOR 1 HOUR. COOL. INVERT ON SERVING PLATTER. DRIZZLE EVENLY WITH GLAZE. ALLOW CAKE TO ABSORB ALL GLAZE.
GLAZE
¼ POUND BUTTER
¼ CUP WATER
1 CUP SUGAR
BOIL 5 MINUTES, STIRRING CONSTANTLY. ADD ¼ CUP RUM AND POUR OVER CAKE.
05-19-2009, 02:50 PM
#6
Super Member
Join Date: Mar 2007
Location: Central FL
Posts: 4,829
It burns off the cake, but if you want the glaze alcohol-free, you might need to boil it a while, at least to a rolling boil, I would think. I always use the good dark rum because it leaves more flavor. There might be a conversion for rum extract, but that has alcohol, too.
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