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Bacardi Rum Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 50 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 105 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Bacardi Rum Cake is a moist and tender yellow cake infused with rich dark rum in both the batter and a buttery glaze. Featuring crunchy pecans and shredded coconut baked right into the cake, this dessert offers a perfect balance of sweet, nutty, and boozy flavors. It’s an easy-from-scratch recipe that yields a crowd-pleasing, indulgent rum cake ideal for celebrations or special occasions.

Ingredients

Scale

Dry Ingredients

  • 3 ½ cups cake flour
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt

Wet Ingredients

  • 1 cup unsalted butter
  • 2 ½ cups granulated sugar
  • 3 whole eggs
  • 3 egg yolks
  • 1 cup sour cream
  • ½ cup dark rum

Add-ins

  • 1 cup pecans, chopped
  • ½ cup shredded sweetened coconut

Glaze

  • ½ cup unsalted butter, melted
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup dark rum

Instructions

  1. Preheat Oven: Preheat your oven to 325°F using the convection setting to ensure even and efficient baking of the rum cake.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the cake flour, cornstarch, baking powder, and kosher salt until well combined. Set aside.
  3. Cream Butter and Sugar: In another large mixing bowl, beat the unsalted butter with 2 ½ cups granulated sugar until light and fluffy. This creates a rich and airy base for your cake batter.
  4. Add Eggs and Yolks: Incorporate the whole eggs and egg yolks one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter.
  5. Combine Wet and Dry Mixtures: Alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Add Rum, Pecans, and Coconut: Gently fold in the dark rum, chopped pecans, and shredded coconut to distribute the flavors evenly throughout the batter.
  7. Prepare Pan and Bake: Pour the batter into a well-greased tube or bundt pan. Smooth the surface and bake in the preheated oven for approximately 70 minutes or until a toothpick inserted into the center comes out clean.
  8. Make the Glaze: While the cake bakes, combine the melted butter, water, 1 cup granulated sugar, and ½ cup dark rum in a saucepan. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Remove from heat and let cool slightly.
  9. Glaze the Cake: Once the cake is out of the oven and still warm, poke holes all over the surface with a skewer or fork. Slowly pour the glaze evenly over the cake, allowing it to soak in for maximum flavor and moisture.
  10. Cool and Serve: Allow the cake to cool completely in the pan before inverting onto a serving plate. Slice and enjoy your rich, flavorful Bacardi Rum Cake.

Notes

  • This recipe uses a combination of whole eggs and egg yolks for a rich texture.
  • The glaze is poured over the cake while still warm to absorb the rum flavor deeply.
  • Adding pecans and shredded coconut gives the cake a delightful crunch and texture contrast.
  • Use a tube or bundt pan to ensure even cooking and ease of removal.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

  • Serving Size: 1 slice
  • Calories: 566 kcal
  • Sugar: 46 g
  • Sodium: 498 mg
  • Fat: 27 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 1 g
  • Carbohydrates: 68 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 125 mg

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