Electric Lunchbox #69: Bacardi Rum Cake

This is a holiday staple for me since I first tasted it at UCLA Brentwood over a decade ago. I immediately got the recipe from my then supervisor, Sandra Bovey. She is an awesome cook/baker, as is almost everyone in that department. Lucky us! 😊

I can bring this cake to any party, informal or not, and it will be a hit! I just switch out the simple bundt pan for a fancier one, and it looks, well, fancier. Everyone wants the recipe after they try it and when they get it, they immediately make it, showing me photos of their bake. Happy times, specially around the holidays!

So I figured, since we are close to the holidays, I’ll try to make it in the ELB. I scaled down the recipe and oh my goodness! So delicious! Dangerously easy! I also changed the proportions to cups and spoons instead of weighing it like I did the couple of times while testing, all to make it much more simple for you guys to make. And eat!

Here it is! Bacardi Rum Cake in the ELB! The glaze is kind of optional for me as the cake tastes totally fine without it. Try it both ways!

IF the cake lasts too long to become stale (IF!), this tastes great toasted lightly. Or do as I was told and make it into a decadent french toast!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Cake:

1/4 cup pecans or walnuts, toasted and cooled

2 tablespoons Bacardi rum

2 tablespoons water

2 tablespoons oil

1 egg

3/4 cup yellow cake mix

3 tablespoons instant vanilla pudding mix

Glaze:

2 tablespoons sugar

1 tablespoon water

2 tablespoons butter

1 tablespoon Bacardi rum

Procedure:

1. Grease the medium or large ELB bowl. Sprinkle in the nuts and aside.

2. In a small bowl, combine Bacardi rum, water, oil, and egg.

3. Stir in yellow cake mix and vanilla pudding mix. Stir until combined.

4. Pour batter over the chopped nuts in the prepared bowl. Be sure to get every last bit in. It is going to be so good!

5. Cover with foil and place in the ELB base.

6. Add 3 ELB cups water in the base, cover, and let steam until done, about 1 hour.

7. Carefully remove the cover and insert a skewer in the middle of the cake. It should come out clean.

8. Cool completely on a wire rack.

9. Meanwhile, combine all sugar, water, and butter in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in Bacardi rum.

10. Pour glaze over cake, a tablespoon at a time, letting it soak in before adding more.

11. Serve and enjoy!

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