Imagine Betty Crocker, but boozier. During the 1970s, Bacardi & Company created and distributed a recipe for a Bacardi Rum Cake - a curious combination of vanilla pudding mix, instant yellow cake mix and, not to be skimped on, a cup of Bacardi Dark Rum. The advertisers sought to emphasise the versatility and mix-ability of the spirit, which could be just as compatible in baked desserts as it was in a daiquiri. 

Don't be surprised to know that this famous Bacardi Rum Cake recipe from the 1970s continues to hold cult status among many baking aficionados til today. According to a few gushing online recipe reviews, many a home baker has given assurances that while most of the alcohol is baked off in the oven, the delicious mellow flavour of the rum still remains.

From a marketing standpoint, it’s a clever way of building awareness and adoption of your product among a wider consumer group. These tear-out magazine recipes probably helped turn more than a few American housewives into free brand advocates. Just imagine: You're a guest at a house party in the 1970s and spot a moist yellow cake perched on the potluck table. After taking a bite and passing your compliments to the hostess, she replies with a sneaky glint in her eye, “there’s Bacardi in it!” 

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For those curious, the recipe for the Bacardi Rum Cake is as follows: