Bacardi Rum Cake: The Only Cake That Gets Better With Age

Nutrition Facts (per serving)
403 Calories
20g Fat
46g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Corporeality per serving
Calories 403
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 28%
Cholesterol 62mg 21%
Sodium 393mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 4g
Vitamin C 0mg 0%
Calcium 92mg seven%
Iron 1mg 6%
Potassium 73mg 2%
*The % Daily Value (DV) tells yous how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for full general nutrition communication.

(Nutrition information is calculated using an ingredient database and should be considered an judge.)

Yous don't have to exist a Bacardi Rum drinker to bask this tasty rum block. This tried-and-true recipe makes the moistest cake you'll ever consume. In fact, it's the one block that gets improve with age. Although, nearly of the time it doesn't last very long in your fridge due to the temptation to accept more than one bite. Merely put, a Barcardi Rum Bundt Cake is the perfect dessert pick for nearly any occasion.

"Growing up in Miami, at that place was not i vacation party that did not include a rum block. This reminded me of home, only I recall the walnuts and pretty Bundt pan actually made this a unique block. Plus, the ease of cake mix and instant pudding made it very user friendly." —Tracy Wilk

Bacardi rum Bundt cake on a white plate

For the Cake:

  • 1 cup pecans or walnuts, chopped and toasted

  • 1 (15.25-ounce) box xanthous cake mix

  • 1 (iii.4-ounce) bundle instant vanilla pudding mix

  • four big eggs

  • 1/2 cup cold milk

  • 1/two cup vegetable oil

  • 1/ii cup Bacardi dark rum

For the Glaze:

  • 1/ii loving cup (ane stick) butter

  • one/4 cup water

  • ane loving cup saccharide

  • 1/2 cup Bacardi dark rum

For the Cake

  1. Get together the ingredients.

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  2. To make the cake, preheat an oven to 325 F. Grease and flour a 12-loving cup Bundt pan.

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  3. Sprinkle basics on the bottom of the pan.

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  4. Combine all block ingredients—yellow cake mix, pudding mix, eggs, cold milk, oil, and rum—in a big bowl. Beat for 2 minutes on high with an electric mixer.

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  5. Cascade into the prepared pan.

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  6. Bake for 1 hr.

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  7. Let the cake cool in the pan for at least 30 minutes, and and so invert onto a serving plate.

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  8. Prick top with a fork.

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To Make the Coat

  1. Melt the butter in a saucepan.

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  2. Stir in the h2o and sugar.

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  3. Boil v minutes, stirring constantly.

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  4. Remove from heat and stir in the rum. Note: Adding the rum volition create a lot of steam. Be conscientious not to burn yourself.

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  5. Drizzle the glaze over the meridian of the Bacardi rum block. Use a brush or spoon to re-glaze the cake with whatever drippings on the bottom of the plate.

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Tips

  • The longer this cake sits, the better the taste.
  • Enjoy it patently, or height it with vanilla ice cream. And for an extra special treat for adults, drizzle some more rum over the ice cream.
  • It'southward also the perfect cake to send as a souvenir through the mail service because the rum acts as a preservative. Many of these cakes have been shipped to soldiers overseas. Some folks have even baked them in canning jars and and so shipped them overseas.

How to Store and Freeze

  • This rum cake tin be covered or wrapped tightly with the option to leave out at room temperature for up to 4 days or refrigerate for upwards to seven days.
  • Rum cake freezes beautifully. Wrap it tightly in plastic wrap, and so place in a plastic freezer bag or closed plastic container for three to 4 months. Make sure to thaw overnight in the refrigerator when fix to eat.