Friday, February 15, 2013

Bacardi Rum Cake

Rum cake is one my family's favorite cakes and I always use this recipe from This recipe is very easy to follow and uses 1 cup of RUM!! We don't just drink rum... we put it in our cake too! Delicious and it's always a crowd pleaser at potlucks. This cake is made from a cake mix and most people can't believe it's not from scratch. Be sure to use gold rum and not the silver rum. You can really taste the rum but it's not too strong either to get you tipsy! 
Here is the recipe:

Golden Rum Cake

Prep Time: 25 minutes
Cook Time: 45-60 min
Total Time: 1 hour, 25 min


• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum


CakePreheat 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.

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum (use the gold rum)

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.

Poke holes all over the cake and drizzle the glaze over top of Bacardi Rum Cake while it is still the Bundt pan.

 The last step above is what I do different than the original recipe because this way I don’t lose the glaze to the bottom of the cake and keeps the cake whole moister. I let the cake soak up all the glaze for about 30 minutes before inverting it on a platter. I also save a couple table spoons of the glaze and drizzle more after inverting it on the serving platter.

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