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Bacardi Rum Cake

Yields:6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking60 minutes
Ready In90 minutes
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Ingredients

1 cup pecans chopped, or walnuts
1 package cake mix, yellow
1 package pudding mix, instant vanilla
4 large eggs
1/2 cup water cold
1/2 cup vegetable oil
1/2 cup dark rum (80 proof)
Glaze ingredients
1/4 pound butter
1/4 cup water
3/4 cup sugar
1/2 cup dark rum (80 proof)

Directions

FOR CAKE: Preheat oven to 325øF. Grease & flour 10" tube or 13-cup Bundt Pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour.

Cool.

Invert on serving plate. Prick top in many places (with something small like fork tines or a toothpick).

Drizzle and smooth glaze evenly over top and sides.

Allow cake to absorb glaze.

Repeat until glaze is used completely.

FOR GLAZE:

Melt butter in saucepan.

Stir in water & sugar. Boil 5 minutes, stirring constantly.

Remove from heat. Stir in Rum.

OPTIONAL:

Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.

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alicewp

Member Review

***

Josh's Coffee Cake

This is a nice coffee cake, but it's not Hobee's. This seems to be the only version of Hobee's on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it's made in tall tins, not a standard 8x8 or 9x9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn't seem to be the one.

Reviewed by alicewp