Bacardi Rum Cake

We didn’t really do anything fancy for dessert yesterday – along with some brown sugar squash pie that I made last month (and had frozen), we had some rum cake we made the other day. Super simple recipe, and it improves with age. :) This is another one of those recipes that have been around forever, so I’m not sure of the original source – this is one I put in my recipe box about a decade ago.

thanxrumcake

Bacardi Rum Cake

1 cup pecan or walnuts, chopped
1 pk yellow cake mix* (18 ½ oz)
1 pk Jell-O Vanilla Instant* – Pudding and Pie Filling – (3 1/4 oz)
4 Eggs
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum (80 proof)

Glaze:

1/4 lb Butter
1/4 c Water
1/2 c Bacardi dark rum (80 proof)
1 cup sugar

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Preheat oven to 325º. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of ½.

7 thoughts on “Bacardi Rum Cake

  1. This cake kinda reminds me of a Tres Leches cake my mom used to bake. She’d let the rum, along with the milks, get absorbed into the cake overnight. It was really good. That rum-cake combination is one of the best.

    Cheers!

  2. Do you have any suggestions for what I should do if I want to make this cake w/out the alcohol?

  3. Sophia: I’ve been making this cake for years and it is excellent… however, I substitute lemon juice and water (equal amounts) and find the results equally good. The same goes for the glaze… It’s wonderful and lemony!!

  4. The first time I made this cake was right about the time I was able to buy alcohol legally. :-) It’s still an awesome recipe!

    Thanks for posting it!

  5. I have been without this recipie since we moved about 6 years now. It is always the favorite. Thanks for having it for us. Your recipie turned out just great. I use to make this from scratch, it was the way we learned to do it in school. This is much easier and turned out soooo good!
    Thanks

  6. Variation on preparation: I always poured the glaze into the bundt pan and reinserted the cake (after it cooled a bit) to let it absorb the glaze. I have no patience for brush, spoon, wait & repeat.

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*
Website