My mother has been making this cake since the 70's. I make it every Christmas. It gets better the next day! NOTE: If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.
I have also been making this cake since the 70's, always adored. It is the original Bacardi Rum cake recipe with a change in the glaze instructions. The original recipe boiled the glaze with the rum in it, so the alcohol evaporates leaving just the flavor behind... I make it both ways, depending on the crowd to which it gets served. I also prefer to leave the cake in the bundt pan and pour the glaze slowly over a warm cake. That way it cools to an crisp and distinct glaze rather than soaking all the way through the cake. For the greatest rum flavor use a dark rum such as Meyer's, or Cruzan black strap molasses rum, but an amber rum works also. The Bacardi cake recipe uses chopped pecans in the bottom of the pan before the batter is poured in, but that is optional. It is a very rich cake. When the cake mix already has pudding in it, I only add half a package of instant pudding and leave the rest of the recipe as it is, but I do test for doneness, and it usually takes an hour in my oven. It is very moist and keeps at least a week. I try to freeze a few slices before it disappears!
In a word - WOW! I made this to take to a potluck but I couldn't resist slicing it. ( To make sure it was fittin' to eat, you know ;-)). Now I seriously doubt that it will get out my door. I think I could drink the darned glaze and I'm not even a rum aficionado. I purloined some of DS's Malibu rum for this baking adventure and of course, that isn't dark rum. So, improvising, I used half brown sugar in the glaze to give it some color. I'm really hoping the cake doesn't soak up all the glaze - I want it! Thanks for postin', pal!
I also made this cake in the 70's as "animalloverfrommd" said. I also used 3/4 cup chopped nuts on the bottom of the pan. I also boiled glaze 2 to 3 minutes then added rum and returned to boil. Then when cake came out of oven I poured half the glaze around the edge. Waited 10 minutes turned cake on to plate and poured on remaining glaze. Great cake, so glad to see it her for others to enjoy and make for many years to come.
Made this cake today, and I must say, it was soooo good! I didn't have any dark rum on hand, instead I had Coconut Rum and it was divine. I love it and so does my family.... Will be making it again for Christmas-- I think I'll stick with the coconut rum. I like the flavor it adds to the cake. Thanks for the recipe :)
This is absolutely the best rum cake I have ever made. I make them all the time because my worker's love them. This was so easy and they said it was the best one ever. Next time I think I will use the new Barcardi Peach Red.
This recipes the recipe presented by Bacardi Rum as I have a glossy index card from them with others door different recipes using their rum.
Made for Photo Tag Fall 2007. In a word...Sublime. TheHusband was the first to taste a slice and I quote "I don't know whether to drink it or eat it". Simple to prepare, looks and tastes like a gourmet cake. Thanks GW!
Great dessert for our Cuban meal. I followed carolinajewel's suggestion and it came out great. I don't think it needs as much glaze but does make it moist with lots of rum flavor.
I can't add anything to the other comments except how very much we enjoyed this cake.