Bacardi Rum Cake Recipe

Bacardi Rum Cake is a deliciously moist cake drenched with rum. Make this tender cake with great crumbs from scratch for a family get together, Christmas or holidays. Here is how to make this cake.

Bacardi Rum Cake Recipe

Course: Dessert

Cuisine: Continental

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: people

Calories: 525kcal

Author: Neha Mathur

A deliciously moist cake drenched with dark rum, Bacardi rum cake is a tender cake with great crumbs. Make it from scratch (or cake mix) for a family get-together, Christmas, or holidays.

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US Customary - Metric

Equipment

Oven

Ingredients

For The Cake

1 cup chopped walnuts
¾ cup unsalted butter softened at room temperature
1 and ½ cup granulated sugar
4 large eggs
½ cup milk
¾ cup Bacardi dark rum
2 teaspoons vanilla extract
2 cups all purpose flour
¼ cup cornstarch
3 teaspoons baking powder

For Rum Syrup

½ cup unsalted butter
½ cup white sugar
¼ cup Bacardi dark rum
¼ cup water

Instructions

Preparation

Preheat the oven to 350 Degrees F (180 Degrees C).
Grease a 10-inch bundt pan with any neutral oil. Make sure to grease all the crevices for the cake to come out easily after baking. Dust the pan with dry flour all over and discard the excess flour.
Gather all the ingredients and make sure they are at room temperature.

Make The Cake

Sprinkle walnuts in the base of the pan.
Whisk butter and sugar until light and fluffy. I used my stand mixer at medium speed for 5-6 minutes. Keep scraping the sides of the bowl while whisking. You can use a hand-held mixer to whisk the butter and sugar.
Add eggs, one at a time, and mix well after each addition.
Add milk, Bacardi dark rum, and vanilla extract and mix well.
Now add all-purpose flour, cornstarch, and baking powder to the bowl and mix until combined. Do not overmix after adding the dry ingredients. Just mix until everything comes together and then stop.
Pour the batter in the prepared pan and spread it evenly using a silicon spatula.
Put the pan in the middle rack of the oven and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven.

Make The Soaking Syrup

Heat butter, sugar, Bacardi dark rum, and water in a saucepan over medium-high heat until syrupy (3-4 minutes).

Dress The Cake

Pour the hot syrup over the warm cake very slowly. Let it soak the syrup for 5 minutes. Transfer the cake to a cooling rack and cool completely.
Cut into slices and serve.

Notes

You can use any nuts of your choice in place of walnut.

Skip nuts at all if you wish.

Nutrition