Bacardi Rum & Nut Cake

bacardi_rum_cake.jpgTurning through the Sunday paper, I ran across this classic holiday recipe for rum cake. Light, moist and full of rum. Ooh, and a wonderful rum glaze! What did you expect from the House of Bacardi?

Here’s the recipe for the cake:


  • ½ cup Bacardi Gold Rum
  •  1 cup chopped pecans or walnuts
  •  1 – 18 ½ oz package yellow cake mix
  •  1 – 3 ½ oz package instant vanilla flavor pudding mix
  •  4 eggs
  • ½ cup vegetable oil
  • ½ cup cold water


Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.

In a large mixing bowl combine cake mix, pudding mix, eggs, Rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts.

Bake 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

For the glaze:

½ cup Bacardi Gold Rum
1/4 cup butter
1 cup sugar
1/4 cup water

Melt butter in saucepan. Stir in sugar, water and Rum. Boil 5 minutes, stirring constantly. Remove from heat.

Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all the glazed is absorbed.

Check out Bacardi’s website for a video of this recipe and some more great holiday cocktails and desserts.

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