Classic Bacardi Rum Cake Recipe (Optional Chocolate Ganache)
A rich and moist cake, this Bacardi Rum Cake recipe is made from a yellow box cake and topped with chopped pecans, then finished with a rum glaze. Add a chocolate ganache topping, if desired.
How to make THE BEST Caribbean Rum Cake w/ Butter Rum Glaze
This recipe was shared with me by a good friend of mine from Panama. She makes this cake for family and social gatherings. It has become a favorite of mine to make during the holidays, especially on New Year's Eve.
Enjoy!
Caribbean Rum Cake
1 C. Chopped Pecans (optional)
1 Box Yellow Cake Mix
1 Box Jell-O Vanilla Pudding Mix (3.4 oz) which is the 4 1/2 C. serving size.
1/2 C. Vegetable Oil
1/2 C. Coco Lopez Cream of Coconut (can be substituted for water)
4 Large Eggs at Room Temperature
1/2 C. Dark Rum
Bake @ 325 degrees 50-60 minutes or until cake is golden brown and tester comes out clean.
Glaze:
1 Stick (1/2 Cup) Salted Butter; if using unsalted butter, add a pinch of salt.
1 C. Granulated Sugar
1/4 C. Water
Cook for 8 minutes without stirring.
1/2 C. Dark Rum (add when flame is turned off)
Serve with whip cream, maraschino cherries or grapes dusted with powder sugar.
Enjoy!
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Bacardi Rum Cake
Bacardi Rum Cake: The Only Cake That Gets Better With Age
1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and gradually add the sugar and mix until light and fluffy.
3. Add the eggs, one at a time, mixing after each addition, followed by the vanilla.
4. Alternate adding cake flour and heavy cream. Mix until combined. Start with the flour and end with the flour
5. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
6. Add chopped pecans to the pan first and then pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
7. Allow cake to cool to room temperature before inverting on a plate and adding glaze
* 3 sticks of salted butter, room temperature
* 3 cups (600g) granulated sugar
* 6 large eggs, room temperature
* 2 teaspoons vanilla extract
* 3 cups (375g) cake flour
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
GLAZE
1 stick of butter
1⁄4 cup water
1cup sugar
1⁄2cup dark rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Easy Christmas Rum Cake Recipe
1- Yellow Cake Mix
1- 3 3/4 oz Pkg Instant Vanilla Pudding
4 Eggs
1/2 Cup Cold Water
1/2 Cup Wesson Oil
1 Cup Chopped Pecans (Optional)
1/2 Cup Bacardi 80% Rum
Glaze
1/4 Cup Water
1/4 lb Butter
1 Cup Granulated Sugar
1/2 Cup 80% Rum
#Rum #cake #baking #alabamaprepper #homemadefood #bacardi
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.
RUM CAKE FROM A CAKE MIX
RUM CAKE HOLIDAY DELIGHT
Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support.
CAKE
1 BOX YELLOW CAKE MIX
1 SMALL PACJAGE OF INSTANT VANILLA PUDDING
1/2 CUP OIL
1/2 CUP WATER
1/2 CUP RUM
4 EGGS
GLAZING
1 CUP SUGAR
1/4 CUP WATER
1/4 CUP RUM
1 STICK SOFTENED BUTTER
1/2 CUP RAISINS
BRING ICING TO A ROLLING BOIL FOR 5 MINUTES
POUR ON HOT CAKE JUST OUT THE OVEN
COOK AT 325 DEGREES FOR 55 MINUTES
LET COOL ON RACK FOR 20 MINUTES
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