Rum Pound Cake | Bacardi Rum Cake
This cake is a moist Rum Cake made in Pound Cake form. The bottom of the pan is covered with pecans to create a beautiful decor to the cake.
Cake Ingredients
3 c of all-purpose flour- sifted
2 c of granulated sugar
1/2 c of unsalted butter - room temperature
1/2 c of whole milk- room temperature
1/2 c of vegetable oil
4 large eggs- room temperature
1 tsp of baking powder
2 tsps of vanilla
1 tsp of salt
1 cup of pecan pieces
Glaze
1/2 c of rum
1/2 c of unsalted butter
1 c of granulated sugar
1/4 c of water
1 tsp of vanilla
1/8 tsp of salt
#rumpoundcake #rumcake #poundcake #poundcakerecipe #whipitlikebutter
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BOOZY RUM CAKE RECIPE | THIS ONE AIN'T FOR THE KIDS, BABY!
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The Best Rum Cake Bursting With Rum Flavor
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Recipe:
Cake
1 Cup chopped walnuts or pecans
1 stick unsalted butter softened
1 and a 1/2 cup granulated sugar
1/2 cup vegetable oil
4 eggs room temp
1 Tsp vanilla extract
3 Cups All Purpose Flour
1 Tblsp baking powder
3.4 Oz box vanilla pudding mix
1/2 Cup rum
Shortening
Extra flour for dusting
Glaze
1 stick salted butter
1 Cup sugar
1/3 Cup water
1 Tsp vanilla extract
1/3 Cup rum
Instructions:
Preheat oven to 350 F
1) Spray a Bundt pan with nonstick cooking spray or rub it down with shortening and dust it with flour tapping out the excess.
2) Pour the nuts into the bottom of the pan evenly; set aside.
3) In a mixing bowl, combine the butter, sugar, and vegetable oil and cream together until well combined using an electric mixer with the whisk attachment for 4 minutes.
4) Add in the eggs one at a time mixing in between each addition.
5) Add in the vanilla extract.
6) In a separate bowl, sift or whisk in the flour, baking powder, and pudding mix.
7) Add half of the flour mix into the wet batter and mix on a medium speed until the flour is no longer visible making sure to scrape down the sides of the bowl.
8) Add in the rest of the flour mix and the rum.
9) Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
10) Pour the batter into the Bundt pan on top of the nuts.
11) Gently shake and tap the pan to evenly distribute the batter.
12) Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
13) Allow the cake to cool while working on the glaze.
14) In a saucepan, melt the butter.
15) Add in the sugar and water.
16) Stir and bring the mixture to a rolling boil
17) Lower the heat to simmer.
18) Simmer for 4 minutes without stirring.
19) Remove from heat.
20) Add in the rum and vanilla extract and stir.
21) Using a skewer, poke holes all over the cake.
22) Slowly pour the glaze, a little at a time, over the cake and reserve some glaze
23) Allow the cake to cool to room temperature still somewhat warm and lip the cake over onto a cake plate and poke more holes in to the cake and pour more of the glaze on top of the cake.
24) Create a powdered sugar glaze and coat the top of the cake.
Best Rum Cake Recipe
Detailed Blog Post -
A deliciously moist cake drenched with rum, Rum Cake is a tender cake with great crumbs. Make it from scratch for a family get together, Christmas or holidays. Here is how to make it.
Rum Cake is the most tender, moist, and mouth-watering cake that is drenched in rum flavor that balances the sweetness.
The best part, this marvelous cake is completely made from scratch, interesting, right?
The use of Dark Rum adds a nice smoky and intense flavor in the cake, which makes it irresistible. It also makes this cake flavorfull, moist, and adds a tender crumb to your cake.
The base of rum cake is prepared using all-purpose flour and other basic ingredients that are used to make a cake. It is then drenched in a rum syrup, which creates the magic. The rum syrup is made using dark rum, butter, sugar syrup, and water.
Not only house parties, but this also is a delightful dessert to serve for weekly family dinners, fancy dinner parties, or Christmas/holiday celebrations. Also for birthday parties, maybe just for adults. HAHA!
This Rum Cake is,
Light
Super moist
Made from scratch
Buttery
Easy to make
Have bold rum flavor
Ingredients
This old school sponge cake is made with regular ingredients such as,
Dark Rum – This is the star ingredient, that makes this rum cake unique and different from others. It has a bold rum flavor, that tastes just amazing with the moist and spongy cake.
Make sure to use a good quality rum for the best taste.
You can use any dark rum you like the most for this cake. I used Old Monk which is my all-time fav dark rum.
You can also use Bacardi dark rum or Meyer’s dark rum. Spiced rum-like captain morgan or coconut rum like Malibu also works well in this recipe. You can also use half malibu and half white rum or only white rum to make this cake.
Walnuts – To add a little crunch, I have added walnuts. You can also go for pecan or even almonds.
Other Ingredients – Other Than dark rum, we will need basic ingredients required for baking a cake, such as – all-purpose flour, corn starch, baking powder, unsalted butter, granulated sugar, eggs, milk, and vanilla extract.
You can also use other flour such as whole wheat flour for a healthy alternative, but the taste and texture will differ a bit.
Baking Powder helps the cake to rise. You can also substitute eggs with other ingredients such as yogurt, applesauce, ground flax seeds, etc for an eggless version.
You can also add orange zest or lemon zest in this cake batter, to make it extra taste and flavourful.
Bacardi Cake #bacardirumacake
Rosa Leona Kitchen
Bacardi rum cake is soft, fluffy, and supremely moist. It’s bursting with rum and yellow cake flavor, easy to prepare, and perfect for any special occasion.