Bacardi Rum Cake
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Bacardi Rum Cake is incredibly moist thanks to the irresistible butter rum glaze, simple to make and finished with a 2 ingredient chocolate ganache.
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To make, b
eat the eggs, oil, water and rum with a hand mixer, or using a stand mixer, just until mixed.
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Then add in the cake mix and instant pudding and beat just until smooth.
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Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
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Melt the butter then add the sugar and water and stir. Let this simmer for 1-2 minutes. Remove from heat and stir in the rum.
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Then prick the cake and pour glaze (1/2 at a time) over cake and allow to fully soak in.
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Warm the chocolate and cream in a small saucepan.
Pour the ganache over the cake, as it cools the ganache will set up.
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