BACARDI BANANA RUM CAKE
1 (18 1/2 oz. pkg. yellow cake mix*
1/8 tsp. baking soda
2/3 cup Bacardi dark rum**
2/3 cup water
2 eggs
1 cup mashed ripe bananas (2 to 3 medium-sized)
1/3 cup finely chopped pecans or walnuts
Rum Frosting (recipe follows)
Banana slices dipped in lemon juice (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour two (9-inch) cake pans.
Combine all ingredients for the cake batter in large bowl. Blend well, then beat at medium mixer speed 2 to 4 minutes. Turn into prepared pans.
Bake 25 to 30 minutes or until cake tests done. Cool completely.
Frost cooled cake with Rum Frosting. If desired, decorate with banana slices that have been dipped in lemon juice to prevent browning.
RUM FROSTING
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
2 tsp. vanilla,
2 tbsp. Bacardi dark rum
Combine butter and confectioners' sugar. Blend thoroughly. Stir in vanilla and rum. Beat till smooth.
*If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.
**Use 80 proof rum.
Makes 1 (9-inch, 2-layer) cake
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's

1 (18 1/2 oz. pkg. yellow cake mix*
1/8 tsp. baking soda
2/3 cup Bacardi dark rum**
2/3 cup water
2 eggs
1 cup mashed ripe bananas (2 to 3 medium-sized)
1/3 cup finely chopped pecans or walnuts
Rum Frosting (recipe follows)
Banana slices dipped in lemon juice (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour two (9-inch) cake pans.
Combine all ingredients for the cake batter in large bowl. Blend well, then beat at medium mixer speed 2 to 4 minutes. Turn into prepared pans.
Bake 25 to 30 minutes or until cake tests done. Cool completely.
Frost cooled cake with Rum Frosting. If desired, decorate with banana slices that have been dipped in lemon juice to prevent browning.
RUM FROSTING
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
2 tsp. vanilla,
2 tbsp. Bacardi dark rum
Combine butter and confectioners' sugar. Blend thoroughly. Stir in vanilla and rum. Beat till smooth.
*If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.
**Use 80 proof rum.
Makes 1 (9-inch, 2-layer) cake
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Orange Chiffon Cake with Spice and Orange Frosting (tube pan)
- Bisquick Box Recipe - Velvet Crumb Cake with Broiled Topping (1950-60's)
- Dark and Moist Gingerbread (The Splendid Table)
- Angel Food Cake Bars (repost)
- Chop Suey Cake with Cream Cheese Frosting - Fabulous Just Yummy Cake
- Rhubarb Poke a Dot Coffee Cake with Streusel Topping and Vanilla Glaze
- Love Struck Chocolate Bundt Cake with Chocolate Glaze (using coffee)
- Nutty Chocolate Chip Picnic Cake (using cake mix, with baked on topping)
- Sour Cream Cake (Arm & Hammer Baking Soda, 1949)
- Blueberry Lemon Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute