Golden Bacardi Rum Cake
Indulge in the rich, buttery decadence of a Golden Bacardi Rum Cake—a moist, golden-brown bundt cake infused with the warmth of Bacardi dark rum and topped with a glistening rum-infused glaze. This crowd-pleasing dessert is layered with flavors, from the nutty crunch of pecans or walnuts nestled at the base to the sweet, caramel-like notes imparted by brown sugar and vanilla. Its hallmark glaze, made with melted butter, sugar, and more rum, seeps into every bite, creating an irresistible dessert with a tender crumb and boozy kick. Perfect for holidays, parties, or anytime you crave a taste of indulgence, this sophisticated treat is as stunning to serve as it is to eat. Pair it with coffee or a glass of aged rum for a truly memorable experience.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Vegetable oil
- 4 pieces Large eggs
- 0.5 cups Milk
- 2 teaspoons Vanilla extract
- 0.5 cups Bacardi dark rum
- 1 cups Chopped pecans or walnuts
- 0.5 cups Brown sugar
- 0.75 cups Butter for glaze
- 0.25 cups Water for glaze
- 1 cups Granulated sugar for glaze
- 0.5 cups Bacardi dark rum for glaze
Instructions
Preheat the oven to 325°F (160°C). Grease and flour a bundt pan thoroughly.
Sprinkle the chopped pecans or walnuts evenly across the bottom of the bundt pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the butter, vegetable oil, milk, vanilla extract, and eggs to the dry ingredients. Mix on medium speed until well combined and smooth, about 2-3 minutes.
Fold in the Bacardi dark rum and brown sugar. Ensure the mixture is evenly incorporated.
Pour the batter over the nuts in the prepared bundt pan and spread it out evenly.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
As the cake cools slightly in the pan, prepare the rum glaze by combining the butter, water, and granulated sugar in a saucepan over medium heat. Bring to a boil, stirring continuously, and let the mixture boil for 2-3 minutes.
Remove the saucepan from heat and add in the Bacardi dark rum for the glaze. Stir well.
While the cake is still warm, use a skewer or fork to poke small holes all over the cake. Slowly pour half the glaze over the cake while it is still in the pan, allowing it to soak in.
Invert the cake onto a serving platter and slowly pour the remaining glaze over the top of the cake, spreading it evenly.
Let the cake cool completely before slicing. Serve and enjoy!
Nutrition Facts
Calories |
7822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.2 g | 518% | |
| Saturated Fat | 150.7 g | 753% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 897.2 g | 326% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 668.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 495 mg | 38% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
