bacardi rum cake

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

Rum Cake

milk (, room temperature)

sour cream (, room temperature (light or regular))

rum ((Bicardi Gold or Dark Myer's rum,

butter (, room temperature)

sugar

vanilla extract

eggs (, room temperature)

egg yolks (, room temperature)

cake flour

baking powder

baking soda

salt

butter

brown sugar

heavy cream

Preheat the oven to 350 degrees F with oven rack in the center of oven.

Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.

In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.

Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.

Combine the cake flour, baking powder, baking soda and salt.

Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.

Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.

Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.

Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.

Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.

Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.

Store rum cake well-covered in the refrigerator.

https://content.jwplatform.com/videos/l2tTRWBy.mp4

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

The original Bacardi Rum Cake recipe from The Cake Mix Doctor, By Ann Byrn.

Bacardi Rum Cake

Tablespoons Vegetable oil (for greasing your bundt pan)

Tablespoons flour (for dusting the pan)

pecans or walnuts (finely chopped and divided)

yellow cake mix (18 1/2 oz package)

vanilla pudding

eggs

water

vegetable oil (or avocado oil)

dark rum

Preheat oven to 325*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.

Sprinkle  1/2 cup nuts in the bottom of the pan and set aside.

Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Poke holes in the bottom of the cake with a long wooden skewer. Drizzle some of the glaze over the bottom of the cake and let it set for a few minutes. Run a long knife along the edges of the cake and invert on a serving plate. Poke holes all over the top of the cake with a wooden skewer and pour the remaining glaze over the top of the cake

Place butter in a small saucepan and melt it over low heat, then add the water and sugar, stirring.

Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, about 4 minutes, stirring constantly. Remove the pan from the heat and stir in the rum.

Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.

Store the cake covered in foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Glaze

The many recipes online use the CURRENT cake mix and instant pudding packages. The true recipe --as you printed. thank you! -- is an 18.5 oz. cake mix; now the packages are 15.25 oz. The Jell-O instant vanilla pudding mix used to be 3.75 oz.; it's now a 3.4 oz. package. Corporate greed run amok.

Re: the rum cake, my late brother and I were going on a 12-day fishing trip down the length of the Baja California peninsula, and I'd been baking the rum cake for a few years, so I made one to see just how long it would last in the dry desert heat. On Day 10, I split the remaining chunk between us, and it was just as moist as on Day One! The REAL difficulty was in waiting so long to finish it off!

I have only ever used pecans, but then again, I'm a snob and long-time cook and a former caterer. I raised my kids by myself when they were 5 and 3, and I had become disabled and unable to work, so I made dinners from cuisines around the world so they wouldn't notice how destitute we were. And yes, at the end of the month, there were times when I said "I had a late lunch" or "my back pain killed my appetite (true enough!)" because there wasn't enough food for all of us. I even was at a total loss until I remember the kid's story about "Stone Soup," so I read them the book and we went out on the dirt access road in the forest to find their own rocks to give the soup "the best flavor." In went leftover meats or gravies; any frozen or leftover vegetables, and beef or chicken stock, whatever  we had. They loved it so much they would ask for it every couple of weeks!

Both kids are in their early 30s, and my daughter has given me the best grandsons ever. Both of my kids are terrific cooks, and my daughter was a vegetarian until health concerns forced her to eat meats again, and she did terrific dinners. My mom bought me a high-carbon steel chef's knife from Solingen, Germany in 1973, and I've told my grandsons whoever is the better cook inherits the knife. I went over for tacos last night, and my daughter had my older grandson, who's 8, frying the corn tortillas a few seconds on each side. He did two dozen of them, each one cooked perfectly. So what did he say to me? Not "Hi, Papa!" but "I'm GOING to win the chef's knife!"

This is such a great recipe, always a hit when I make it.  I leave out the nuts.

When the recipe was first written, standard US cake mixes were 18.25 ounces. They are now 15.25 ounces (432 grams). I have experimented with adding a few ounces of cake mix from another box or adding 6 tablespoons of flour. Over the years I have found that it really does not make a difference so I just use the current size box along with the separate pudding mix. Also the original called for double the glaze that is in the recipe above. I prefer the original amount of glaze, but I serve half of the glaze along with the cake, which rum-loving adults seem to really enjoy passing around the table.  There is never any left!

This moist and delicious rum cake is prepared with a boxed cake mix and drizzled with a rich butter rum glaze.  An easy holiday dessert!

pecans

(15.25 ounce) box butter golden cake mix

vanilla pudding mix

vegetable oil

Bacardi dark rum

Maraschino cherries and seedless green grapes

butter (1 stick)

Preheat your oven to 325 degrees F.  Spray a bundt pan (with at least a 12-cup capacity) with cooking spray (or grease and flour pan).

Evenly sprinkle pecans in bottom of pan.

Mix together the cake mix, pudding mix, eggs, water, vegetable oil, and rum with a mixer on medium speed until smooth in a large mixing bowl.

Pour batter over pecans.

Bake for 50 to 60 minutes, or until a toothpick inserted is removed clean.  Place on a cooling rack to cool.

Prepare the glaze while the cake is cooling.  Melt butter in a small saucepan over medium heat.  Add sugar and water and stir to combine.  Increase heat to high and bring to a boil.  Boil for 4 to 5 minutes until thickened, stirring frequently.  Remove from heat and very slowly pour in rum (*exercise caution when pouring in rum; mixture will vigorously bubble).  Stir to combine.

Once cake has cooled, invert onto a serving plate.  Using a skewer or toothpick, pierce holes throughout the cake.  Drizzle glaze over tops and sides of cake, allowing it to absorb the glaze.

Serve and garnish with maraschino cherries and/or grapes, if desired.

I have been making this rum cake for years during the holidays. It’s a big hit with family and friends..

It looks so yummy, cannot wait to try. Love the fact that you used a cake mix, which makes it easier yet has your own signature. Thanks for sharing.

This famous Bacardi rum cake is super moist and bursting with rum and buttery-vanilla flavor.

(125 grams) chopped walnuts

yellow cake mix (like Duncan Hines

(125 milliliters) water

(125 milliliters) vegetable oil

(125 milliliters) Bacardi dark rum

(114 grams) butter

(63 milliliters) water

(200 grams) granulated sugar

Preheat oven to 325F. Generously grease and flour a 10&#8243; bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.

Mix together the rest of the cake ingredients in a large bowl using an electric mixer until well combined. The batter might be lumpy, but that&#8217;s ok. Pour the batter into the pan evenly over the nuts.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let stand for 10 minutes in the pan.

Meanwhile, make the glaze: In a small saucepan, combine butter, water, and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat. Carefully and slowly whisk in the rum (it will bubble).

Invert the cake onto a serving plate. Brush the hot glaze all over the warm cake. Repeat until all the glaze is used up, or reserve half of the glaze for serving. Let stand for 15 minutes to absorb.

Lily, thank you so much for that delicious recipe, it was quick and easy to make and a very good holiday dessert for adults 💯

I have made this cake many times. However, when I make the rum syrup, I use a flavor injector and pump most of the syrup into the cake directly and then pour the rest over the top.  The original recipe - I have the page from the magazine that published it in 1978! - indicated that the top of the cake was to be pricked with a toothpick and the syrup drizzled into the cake. It makes the cake much more moist.  There is also a chocolate version - a layer cake - and you can replace the rum in the original with Italian lemon liqueur and use a lemon cake mix and a lemon pudding mix. Delicious!

https://content.jwplatform.com/videos/odtKYNv0.mp4

This famous rum cake is soft, fluffy, and supremely moist!

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