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Ultimate Moist Bacardi Rum Cake with Classic Butter Rum Glaze

A moist bacardi rum cake, shaped like a bundt cake, covered in a dark, dripping glaze, with one slice removed.
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Make the famous, rich Bacardi Rum Cake that stays incredibly moist. This recipe focuses on scratch preparation but offers a simple shortcut tip for busy cooks. Drench your cake in the signature buttery rum soak for a showstopper adult dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dark Bacardi rum (for cake)
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/4 cup water (for glaze)
  • 1/2 cup dark Bacardi rum (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chopped nuts, if using.
  6. Pour half of the cake batter into the prepared pan. Drizzle 1/3 cup of the dark rum (for the cake) evenly over the batter. Top with the remaining batter.
  7. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the 1 cup sugar, 1/2 cup butter, and 1/4 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the 1/2 cup dark rum (for the glaze).
  9. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or thin chopstick.
  10. Slowly pour half of the warm rum glaze over the hot cake while it is still in the pan. Let it soak in for 15 minutes.
  11. Invert the cake onto a serving plate. Poke holes into the bottom and sides of the cake. Pour the remaining warm glaze over the entire cake, allowing it to drip down the sides.
  12. Let the cake cool completely before slicing. The cake will absorb the glaze as it cools, making it rich and sticky.

Notes

  • For a simpler route, you can substitute a standard yellow cake mix for the flour, sugar, baking powder, and salt listed above, following the box directions for wet ingredients, but substitute the required liquid with 1 cup of dark rum and 1/2 cup of water.
  • Use a good quality dark rum for the best flavor in the soak.
  • This cake improves in flavor if made one day ahead and stored covered at room temperature.

Nutrition

Find it online: https://pureplatepath.com/ultimate-moist-bacardi-rum-cake-recipe/