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Bacardi Rum Cake!
Have you ever tried Rum Cake??? It is so delicious!! This cake became a family tradition of ours over the years especially for birthdays. This cake is so moist because of the rum. Not only is there rum in the cake itself, but there is also a rum glaze which gets poured over the cake.
Rum cake is a moist, dense dessert, popular in the Caribbean and during the holidays, characterized by its heavy infusion of rum and often a buttery rum glaze. Descended from traditional Caribbean “black cake” or British fruit puddings, it features rum-soaked dried fruits and is frequently baked in a bundt pan.
Key Characteristics and Ingredients:
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Flavor Profile: Buttery, rich, and intensely flavorful, with a strong warmth from dark or gold rum.
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Key Ingredients: Rum, sugar, butter, flour, eggs, and often nuts (walnuts or pecans). The nuts are optional and may be omitted.
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The Glaze: A hot butter-rum syrup is often poured over the cake while it is still warm to create a moist, almost pudding-like texture.
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There is the option of adding soaked fruit to the cake. The fruit needs to soak in rum for at least 2 weeks so this would need to be done well in advance of making the cake.
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To soak fruit in rum for cake, chop dried fruits (raisins, prunes, currants, cherries) and place them in an airtight glass jar, covering them completely with dark or spiced rum. Store in a cool, dark place for at least 1–2 weeks (up to several months), shaking the jar every 2–3 days to ensure even soaking.
Preparation Method:
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Preparation: Dried fruits are often soaked in rum for several days, weeks, or even months. These fruits are not included in the Bacardi recipe I am sharing.
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Mixing: Butter and sugar are creamed together, followed by eggs, flour, and the rum-soaked fruit/liquid.
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Baking: The batter is poured into a greased bundt pan, often with chopped nuts at the bottom, and baked.
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Glazing: The cake is pierced, and a warm syrup made of butter, sugar, and rum is poured over it to soak in.
While the alcohol in the rum mostly evaporates during the cooking process, the flavor remains intense.
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Ingredients:
Cake:
1 cup chopped and toasted pecans or walnuts
1 18 1/2oz. yellow cake mix
1 3 3/4oz INSTANT vanilla pudding mix
4 Eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi DARK Rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum
Instructions:
Cake: Preheat oven to 325 degrees. Grease and flour 12 cup Bundt pan. Sprinkle nuts in 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 onto serving plate. Prick top of cake with fork. Prepare Glaze – see directions below. 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. Note: the rum will cause steam. Be careful not to burn yourself.
***Note: The longer this cake sits, the better it tastes! It will stay moist for a long time. This cake freezes beautifully! ***
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This cake is wonderful for any special occasion and even at holiday time! The nuts give it a nice crunchy texture and compliments well with the rum. There is an option of adding rum soaked fruits to the cake as well. I have made this cake so many times and I am never disappointed. It is so moist and delicious! Make this recipe a new tradition for your family! Enjoy!
