Thursday, November 30, 2006

Bacardi Rum Cake with Royal icing and Color Flow Icing

The weather outside had been chilly, and I had been wanting to bake again. Since I had learned how to make flowers from royal icing, it made the task easier. Made a rum cake and frosted it with some of the flowers I made after I got back from vacation.
I made the glazed cake earlier, and frosted it smooth after it was cooled. Had made the flowers previously, and stored in an air-tight tuberware after drying. When the children went to bed, I did the basketweave frosting, the rope frosting, and added the flowers to the cake. Then I added green frosting for the leaves.
For Sandra, who had been asking for my rum cake recipe, here's it is, as promised!

BARCARDI RUM CAKE (tried and true recipe of Carroll Pellegrinelli)
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 2 9-inch pans(used 2 oval pans in the picture). Sprinkle nuts on bottom of pans. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 45-50 mins. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.


Anonymous said...

Nice cake! Did you take a cake decorating course?

East Meets West Kitchen said...

Thanks and Yes! I took the Wilton cake decorating class.

Anonymous said...

Very pretty! -san.y

A Mature Student said...

Wow, excellent. Lost for words.