Recipe For Cooking Bacardi Rum Holiday Celebration Cake
Toaster Oven Cakes :: Holiday Cakes
Bacardi Rum Holiday Celebration Cake
Posted by Annette at recipegoldmine.com 11/15/2001 10:17 pm
3 C. flour
1 1/2 C. sugar
1/2 C. packed light brown sugar
2 tea. baking powder
1/2 tea. salt
1 C. (2 sticks) butter, room temperature
2/3 C. milk
1/3 C. Bacardi Gold rum, flavored rum, or other spirit
2 C. chopped pecans (divided use)
Rum glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a 10-in. Bundt pan.
Combine flour, sugars, baking powder, and salt in the bowl of a mixer. Add butter and mix on low speed until butter is worked in completely; the mixture will have a sandy appearance.
In a sm. bowl, combine milk, rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to dry ingredients and beat on med. speed for 3 min. Stir in 11/2 C. pecans. Pour batter evenly into pan. Bake 55 to 60 min., until top of cake springs back when touched.
While the cake is baking, make rum glaze. When cake is done, remove from oven and let cool 10 min. in pan. Invert the cake onto a rack with a lrg. plate underneath. With a wooden skewer or toothpick, pierce cake all over, spacing marks about 1 in. apart. Spoon reserved rum syrup over cake to soak in. Transfer cake to a clean plate and pour thickened glaze over top. Immediately sprinkle with reserved pecans.
Makes approximately 16 servings.
Rum glaze: In a saucepan, combine 11/4 C. sugar and 1/3 C. water and bring to a boil over med.-high heat. Add 1/2 C. rum, then turn off heat. Add 4 Tbsp. butter and stir until melted. Pour 3/4 C. of syrup into a separate container for moistening the cake. To the syrup in the pan, add 2 C. powderedsugar and whisk until blended. Add 1 more C. powderedsugar and whisk until smooth. Add up to 1 more c. powderedsugar, as needed to make a thick, pourable glaze.
NOTE: The cake can be baked and soaked several days in advance; store it wrapped in plastic wrap. Glaze and decorate the cake the day it will be served.