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.

8 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. 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!!

  3. 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!

  4. 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

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  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.

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