Sunday, July 22, 2012


What do you think of when you here someone mention Rum Cake? Well for me and countless others it would be my dear friend and mentor Marcelle. A marvelous chef and wonderful nurse, friend, mother wife, interpreter...the list goes on. Marcelle, taught me many things related to my nursing career that shaped me into the nurse I am today.
If there were any pearls I would pass on it would be the ones she ingrained into my heart and mind.
#1. Treat every patient as though they were one of your family members, especially if they are on the operating table and do not have a voice of their own.
#2. Never drive home with a full bladder. (she was very adamant about this!)
#3. Treat doctors and your co-workers with respect.
I am dedicating this post to her memory, I found this recipe online and although this is not her recipe, and I don't know if I have it actually anywhere amidst my stacks of handwritten recipes, it is similar. I for one am making it in her honor.
With that said, Marcelle..
Enchante de vous recontrer!

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 to 16 servings


  • ---Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum 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. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin:
*I use milk for added nutritional value. Water may be used instead.

I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine. Even one woman wrote to say she baked hers in canning jars and then shipped them to her husband overseas


Olga said...

*sight* This is temptation.

Pet said...

This is what I would call the perfect food and drink cocktail! :-)

Junebug Furniture and Design said...

Lovely post sister. I'll think of your friend Marcelle, when I bake this cake.
I do remember you reminding me several times of #2 (don't drive with a full bladder.)

Hugs, Glad

cookingvarieties said...

hi 1-2punch- you have such a great friend like marcelle and she deserves your dedication.
after reading twice, i decided to bookmark this very soft and pretty looking cake. thanks and have a nice day