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Bacardi Angelic Rum Cake

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“This is another one of my Granny's recipes.”
READY IN:
1hr 35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
  3. Sprinkle nuts over bottom of pan.
  4. Mix all cake ingredients together.
  5. Pour batter over nuts.
  6. Bake 1 hour.
  7. Cool; invert onto serving plate. Prick top with fork.
  8. Spoon and brush glaze evenly over top and sides.
  9. GLAZE:
  10. Melt butter in saucepan.
  11. Stir in water and sugar.
  12. Boil for 5 minutes, stirring constantly, and remove from heat.
  13. Stir in rum.
  14. You may decorate with whipped cream before serving.
  15. Notes :
  16. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
  17. This CAN be made MONTHS ahead of the holidays and frozen! HOWEVER, DO NOT forget to take it out and thaw a COUPLE of days BEFORE SERVING! You MUST give it TIME to absorb the rum AND to mellow BEFORE serving! (OTHERWISE it is like being served a VERY STRONG shot of RUM!).

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