Dessert
Bacardi Rum Cake
Method
Recipe courtesy of Gerhard Koekemoer.
Preheat the Big Green Egg for indirect cooking at 160°C and grease a large Bundt pan.
Sprinkle the chopped nuts over the bottom of the pan.
Mix all the cake ingredients together then pour the batter over the nuts. Bake for 1 hour.
While the cake is baking melt the butter in a saucepan. Stir in the water and sugar. Boil for about 5 minutes stirring consistently. Remove from the heat and stir in the rum.
Once the cake is baked, tip it out and poke with holes.
Pour the glaze over and allow the cake to absorb it.
Insider's tip
You can burn off the rum if you don't want a very strong rum taste.
