Bermuda Rum Cake
Bermuda Rum Cake
Bermuda Rum Cake
ID: 488 





  1. Cake:
  2. Preheat oven to 325°.
  3. Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.
  4. In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix - make a well in center and add milk and orange juice mixture and mix well. (I mixed on medium speed for about 1 and a half minutes.)
  5. Sprinkle chopped pecans in a greased and floured Bundt pan and pour cake mixture on top.
  6. Bake for 1 hour at 325 (check at 50 mins). Cool (for 10 mins in pan). Invert on plate, (let cool more) prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.
  7. Glaze:
  8. Melt butter in saucepan.
  9. Once butter is melted add sugar.
  10. Bring to boil and stir constantly for 5 minutes.
  11. Remove from heat and add rum.

Best rum is Bermuda Black Seal rum, but Meyers Dark Rum can be used or for a lighter flavor, you can use a clear Bacardi rum.