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Ultra-Moist Bacardi Rum Cake with Buttered Rum Glaze

A close-up of a moist slice of bacardi rum cake drizzled with a thick, glossy caramel glaze.
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A recipe for a classic, moist Bundt cake soaked in a rich, buttery rum glaze. This version is made from scratch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dark rum (e.g., Bacardi)
  • 1/2 cup water
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum (e.g., Bacardi)
  • 1/4 cup water

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch Bundt pan thoroughly.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, nutmeg, 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.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cake bakes, prepare the glaze: In a small saucepan, combine the butter, brown sugar, rum, and water for the glaze. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly one minute, then remove from heat.
  9. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or thin wooden dowel, spacing them about one inch apart.
  10. Slowly pour half of the hot rum glaze evenly over the top of the hot cake, allowing it to soak in completely.
  11. Let the cake cool in the pan for 15 minutes. Invert the cake onto a serving plate.
  12. Pour the remaining half of the hot glaze over the cooled cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For a stronger flavor, substitute the water in the glaze with additional rum.
  • You can use light rum instead of dark rum, but dark rum provides deeper color and flavor.
  • Store the cake covered at room temperature for up to three days, or refrigerate for longer storage.

Nutrition

Find it online: https://spoonfulsnap.com/bacardi-rum-cake-recipe/