1970s Original Bacardi Rum Cake Recipe

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Bacardi rum cake recipe is a delicious dessert that’s perfect for special occasions or just whenever you’re in the mood for something delightful.

Original Bacardi Rum Cake Recipe

The Bacardi Rum Cake recipe is a simple and delicious dessert that’s been popular since the 1970s. It’s a moist and flavorful bundt cake infused with Bacardi rum, making it perfect for special occasions or any time you crave a sweet treat. The original Becardi rum cake typically uses a yellow cake mix as its base, keeping it easy to prepare.

The cake is often topped with nuts like walnuts or pecans and glazed with a rich rum glaze, adding extra flavor and texture. With its irresistible taste and straightforward preparation, Bacardi Rum Cake recipe is a favorite among many for its moistness, richness, and the delightful kick of rum in every bite.

Ingredients for Bacardi Rum Cake Recipe

For the Cake

1 cup chopped pecans or walnuts
1 package (18.25 ounces) yellow cake mix (such as Betty Crocker or Duncan Hines)
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum or rum (such as Bacardi)

For the Glaze

1/2 cup (115g) unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum or rum (such as Bacardi)

Instructions for Bacardi Rum Cake Recipe

For the Cake

Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C).
Prepare a 10-inch tube pan or 12-cup Bundt pan by greasing and flouring it.
Sprinkle the chopped nuts evenly over the bottom of the pan.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, cold water, vegetable oil, and dark rum.
Combine all the ingredients until they are thoroughly mixed and smooth.

Step 3: Bake the Cake

Pour the cake batter evenly over the chopped nuts in the prepared pan, spreading it out to make an even layer.
Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: Cool the Cake

After baking, take the cake out of the oven and let it cool in the pan for approximately 10 minutes.

For the Glaze

Step 1: Prepare the Glaze

In a medium saucepan, melt the unsalted butter on medium heat.
Stir in the water and granulated sugar, and bring the mixture to a boil.
Let it boil for about 5 minutes while stirring continuously.

Step 2: Add Rum to the Glaze

Remove the saucepan from the heat.
Carefully stir in the dark rum until the glaze is smooth and well combined.

Step 3: Glaze the Cake

Using a fork or skewer, prick holes all over the top of the warm cake.
Slowly pour the warm glaze over the top of the cake, allowing it to seep into the holes and soak into the cake.
Continue pouring the glaze over the cake until it has all been absorbed.

Step 4: Serve and Enjoy

Allow the cake to cool completely in the pan before removing it onto a serving plate.
Serve slices of the Bacardi Rum Cake and enjoy the delicious, moist, and flavorful dessert.

Tips for Perfecting Your Bacardi Rum Cake Recipe

Best Rum: Choose your favorite rum, considering dark, light, or gold varieties for the cake.
Pan Preparation: Ensure thorough greasing and flouring of the bundt pan to prevent sticking and ensure easy release after baking.
Even Nut Distribution: Sprinkle nuts evenly into the pan for consistent texture and flavor throughout the cake.
Glaze Consistency: Maintain a steady boil while stirring the glaze to achieve the perfect thickness and flavor infusion.
Flavor Exploration: For an extra touch, garnish with different toasted nuts, a dollop of whipped cream, or spices to personalize your Bacardi Rum Cake recipe according to your taste preferences.

Nutrition Facts

Serving Size: 1 slice (assuming 12 slices per cake)

Calories: 350kcal
Total Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
Cholesterol: 65mg
Sodium: 300mg
Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 28g
Protein: 4g
Iron: 5mg (8% DV)
Vitamin A: 100 IU (2% DV)
Vitamin E: 5mg (8% DV)
Calcium: 50mg (4% DV)

Note: Percent Daily Values (%DV) are based on a 2,000 calorie diet. Actual daily nutrient requirements may vary.

Storing Your Bacardi Rum Cake Recipe

1. Room Temperature: Store the cake covered at room temperature for up to 3 days, ensuring it’s tightly wrapped or kept in an airtight container to retain moisture.

2. Refrigeration: For longer freshness, refrigerate the cake for up to a week. Before serving, allow it to come to room temperature for the best flavor and texture.

3. Freezing: To extend the shelf life, wrap the cake tightly in plastic wrap and place it in a zip-top freezer bag or airtight container. You can freeze it for as long as 4 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

Why use rum in cakes?

Rum adds a unique flavor and moisture to cakes, enhancing their taste and texture. It infuses a rich, warm flavor profile with subtle notes of caramel and vanilla. Additionally, the alcohol in rum helps to tenderize the cake, resulting in a moist and tender crumb.

Is Bacardi rum good for baking?

Yes, Bacardi rum is suitable for baking, including in cakes like chocolate rum cake. Its smooth and balanced flavor profile makes it a versatile choice for various recipes. Bacardi rum adds a pleasant hint of sweetness and depth to baked goods, enhancing their overall taste.

What is the best rum for cooking cakes?

The best rum for cooking cakes depends on personal preference and the desired flavor profile of the cake. Dark rum is often preferred for its deep, robust flavor, while light rum provides a more subtle taste. Brands like Bacardi, Betty Crocker, Duncan Hines, and Captain Morgan are popular choices for baking due to their quality and versatility.

Does Bacardi rum cake recipe have alcohol in it?

Yes, Bacardi rum cake recipe contains alcohol, primarily in the form of rum. While some of the alcohol evaporates during the baking process, the rum in the glaze remains, imparting its distinct flavor to the cake. However, the amount of alcohol left in the finished cake is typically minimal and unlikely to cause intoxication.

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