bacardi rum cake recipe




1 cup (125g) chopped nuts
1 yellow cake mix box (like Duncan Hines or Betty Crocker brand)
1 package (3.75oz) of instant vanilla pudding mix
4 large eggs
1/2 glass (125ml) of water
1/2 cup (125ml) of vegetable oil
1/2 cup (125ml) Bacardi dark rum


1/2 cup (114g) of butter
1/4 cup (63ml) of water
1 cup (200g) granulated sugar
1/2 cup (125ml) Bacardi dark rum


Preheat the oven to 325F. Fat and flour generously fat a package frying pan 10″. Sprinkle the evenly sliced nuts over the bottom of the pan.
Mix the rest of the cake ingredients in a large bowl using an electric mixer until well mixed. Pour the dough into the frying pan.
Bake for 50-60 minutes, or until a toothpick placed in the center comes out clean. Stand in the pan for 10 minutes.
Meanwhile, make the cherry: combine butter, water and sugar in a small pan. Boil on medium heat and continue cooking for 5 minutes, stirring constantly. Remove from heat. Beat the rum gently and slowly (it will bubble).
Turn the cake in a tray. Brush the top and all sides of the cake with the icing. Repeat this until all the frosting has been used, or reserve half the frosting to serve. Leave the cake for 15 minutes to absorb all the cherry.