THANK YOU EVERYONE!! Today we are celebrating the 100,000th visitor here on Cooking With Sin!
I sat glued to my laptop watching the final number roll in.
This number is even more significant because it recognizes first time visitors only. Once you’ve been on, it won’t recognize you again. Pretty exciting, eh?!
Let’s celebrate with some rum!
“Fifteen men on the dead man’s chest. Yo-ho-ho and a bottle of rum!” ~ Robert Louis Stevenson
A big “Thank you” to my cousin Luana for sending me this recipe this morning. She is a wonderful, prolific baker! It is the official Bacardi Rum Cake recipe that is well loved and has been around for a few decades. It’s so simple and so deelish! This is a great occasion to share it here.
BACARDI RUM CAKE
CAKE250 ml (1 cup) chopped pecans or walnuts 1 package yellow cake mix 1 package vanilla instant pudding mix 4 eggs 125 ml (1/2 cup) Bacardi Gold Rum 125 ml (1/2 cup) vegetable oil 125 ml (1/2 cup) cold water
GLAZE114 g (¼ lb) butter) 250 ml (1 cup) sugar 60 ml (¼ cup) water 125 ml (1/2 cup) Bacardi Gold Rum
CAKE – Preheat oven to 160°C (325° F). Grease and flour 4L bundt pan or 3L tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl combine cake mix, pudding mix, eggs, Bacardi Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed for 2 minutes. Pour batter over nuts. Bake for 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then turn onto a serving plate.
GLAZE – Melt butter in saucepan. Stir in sugar, water and Bacardi Gold Rum. Boil for 5 minutes, stirring constantly. Remove from heat. Prick top of cake with fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Coming Next… “Itz Never Too Late” Chocolate Rum Balls!
*UPDATE!* We have now celebrated the 200,000th visitor.Fun, Vegetarian