Recipe: Bacardi Banana Rum Cake with Rum Frosting (using cake mix, 1970's)

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