Taken from the classic Bacardi Rum Cake, using their recipe but a special Louisiana liqueur from New Orleans that is fashioned to reminisce one of the classic Louisiana confection: Pralines. The liqueur is actually a Praline Pecan Liqueur, and really does taste like pralines. If you can find it in your area, try it, or just use rum or flavoring of your choice.
12 to 16 servings.
For the cake:
- 1 cup chopped toasted pecan
- One 18-1/2 ounce box yellow cake mix\
- One 3.4 ounce box instant vanilla pudding mix
- 4 eggs
- ½ cup cold milk (or water)
- ½ cup vegetable oil
- ½ cup Bacardi dark rum (1/4 cup praline liqueur)
- ½ cup butter
- 1/4 cup water
- 1 cup sugar (can it be reduced?) **I used 1/2 cup white sugar and 1/4 cup light brown sugar
- 1/2 cup Bacardi dark rum (or Praline Pecan Liqueur)
Preheat oven to 325.
Grease and flour a 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Return to pan. With a toothpick, prick lots and lots of little holes in the top (soon to be bottom) of the cake (in the cake pan). Drizzle glaze over top of cake.
To make the glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: the rum will cause steam. Be careful not to burn yourself.
This recipe is from about.com. http://baking.about.com/od/bundtcakes/r/bacardirum.htm. Apparently it is the original Barcadi Rum Cake recipe.