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Classic From-Scratch Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a slice of rich, moist bacardi rum cake dripping with a thick, amber glaze.
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This recipe guides you through making a truly moist, from-scratch Bacardi Rum Cake, finished with a rich, buttery rum soak that makes it a perfect holiday dessert or adult gathering treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup Bacardi Superior Rum (or dark rum for deeper flavor)
  • 1/2 cup water
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/4 cup Bacardi Rum (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, cream together the 1 cup of softened butter and 2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chopped nuts, if using.
  6. Pour the batter into the prepared Bundt pan, spreading it evenly.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake bakes, prepare the rum soak. In a small saucepan, combine the 1 cup rum, 1/2 cup water, and 1 cup sugar for the glaze. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves completely. Remove from heat.
  9. Once the cake is done, let it cool in the pan on a wire rack for exactly 15 minutes.
  10. Poke holes all over the top surface of the warm cake using a skewer or thin chopstick, spacing the holes about 1 inch apart.
  11. Slowly spoon or brush about half of the warm rum soak evenly over the top of the cake, allowing it to absorb.
  12. Invert the cake onto a serving plate or cooling rack.
  13. In the same saucepan, melt the remaining 1/2 cup butter for the glaze. Stir in the final 1/4 cup of rum. Bring this mixture to a simmer for one minute.
  14. Pour the remaining butter rum glaze evenly over the entire cake, allowing it to drip down the sides.
  15. Let the cake cool completely before slicing. The cake improves in flavor and moisture as it sits.

Notes

  • For the best results and maximum moisture, use a good quality Bacardi Superior Rum. The alcohol cooks off, leaving behind the distinct flavor.
  • If you prefer a less boozy cake, you can substitute some of the rum in the soak with water or pineapple juice, but this will change the classic flavor profile.
  • This cake keeps well at room temperature, covered, for several days, often becoming moister overnight.

Nutrition

Find it online: https://www.purecookingjoy.com/bacardi-rum-cake-from-scratch-moist-glaze/

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