Bacardi Rum Cake

"This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Tony D. photo by Tony D.
photo by lizzy photo by lizzy
photo by Wendy G. photo by Wendy G.
photo by Elizabeth G. photo by Elizabeth G.
Ready In:
1hr 24mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

Questions & Replies

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  1. vrobaldo
    I made this cake. Used to make 10 during the holidays for Xmas gifts. Worked for Bacardi. The cake cooked just perfect but my problem I think is the glaze. I seem to remember the glaze getting thicker but although I boiled it 5 mts. With a timer! It was pretty watery. Isn't it supposed to thicken? To what point? Appreciate your advice!
     
    • Review photo by vrobaldo
  2. Maureen M.
    How do I adjust the recipe for 15.25oz (432g) cake mix (520g) is not available.
     
  3. lstout
    Has anyone used spiced rum in this recipe, and if so, how did it turn out. I'd like to make this cake tomorrow, but would like to use what I have on hand. Thanks
     
  4. Anita S.
    Can light rum be used?
     
  5. Anita S.
    Can light rum be used?
     
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Reviews

  1. Millereg
    I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake :-) This was a rare treat – a rich, unashamedly decadent treat!
     
  2. Tebo3759
    Have to agree with the other reviews. This is terrific!! I froze half the cake for company later this month and I'll bet it will be just as good as the "fresh" cake. An easy to do real winner Dorothy.
     
  3. FruitLoop
    This is awesome. I made this for a dinner with the boss. Rich, Rummy and just delicious. Thanks for posting this. Very easy and the results are fantastic.
     
  4. MsLynne
    I also got this recipe from a magazine many, many years ago (over 20) and have never made a better tasting cake since. I poke holes right down to the center of the cake and pour the glazing into them. The moistness and aroma has never been matched by any other cake. It is absolutely worth the time and expense to make this one! MsLynne
     
  5. arianne
    i let the rum soak in a few hours as well...however, i never took it to the dinner party i was supposed to on friday. i took it to work that monday and it was fabulous. it was chilled, moist and saturated with rum. It got rave reviews..this recipe is a keeper!
     
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Tweaks

  1. Katie M.
    I have made this cake for over a decade and have learned a few tweaks. I mix the nuts with about a cup of batter and carefully spread them on the bottoms of the pan, they don't flake off, top it with remaining batter. Instead of drizzle the glaze I pour it in empty pan and put the cake back in to soak it up for about 20 minutes, flip it back out and leave uncovered for a couple of hours, it doesn't get soggy and the sugar kind of crystallizes again. Top it off before serving with a light dusting of powdered sugar.
     
  2. Levita A.
    Did not use nuts and used orange extract and Tippy Cow Orange Cream.
     
    • Review photo by Levita A.
  3. waynejohn1234
    This cake has been around for so many years but still very popular. Over time I have made a few changes (to suit our tastes) and now use a French Vanilla cake mix and substitute 1/2 cup melted and unsalted butter for the oil. I do add a few tablespoons of oil just to ensure extra moistness. Any way that it is made alsways a hit.
     
  4. Dani O
    This is an AMAZING cake. It's always a hit. I substitute butter for oil and grease the bunt pan with butter for a nice buttery, crispy crust. I made it for my BF's birthday, and now am making it again for my own birthday:] Highly recommend!!!
     
  5. bbgrl79ca
    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.
     

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<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p> <p>Mary at Food.com</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p> <p>&nbsp;</p> <p>********************************************************************</p> <p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p> <p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>
 
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