Best 9 Golden Bacardi Rum Cake Recipes
**Golden Bacardi Rum Cake: A Caribbean Delight**
Indulge in the tantalizing flavors of the Caribbean with our Golden Bacardi Rum Cake. This moist and decadent cake is infused with the smooth, amber hues and rich, molasses notes of Bacardi rum, creating a taste experience like no other. Each bite is a harmonious blend of sweetness, spice, and a hint of tropical warmth. Whether you're a rum aficionado or simply seeking a delectable treat, this cake is sure to satisfy your cravings. Our collection of recipes offers variations to suit every taste, from a classic rum cake to a luscious cream cheese-filled version. So, prepare to embark on a culinary journey to the Caribbean with our Golden Bacardi Rum Cake.
BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE
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Steps:
- Gather the ingredients.
- To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
- Sprinkle nuts on the bottom of the pan.
- Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
- Pour into the prepared pan.
- Bake for 1 hour.
- Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
- Prick top with a fork.
- Melt the butter in a saucepan.
- Stir in the water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
- Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.
Nutrition Facts : Calories 403 kcal, Carbohydrate 46 g, Cholesterol 62 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 393 mg, Sugar 33 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
GOLDEN BACARDI RUM CAKE
A delicious cake that I know you will love, and is quite simple to make, the glaze is so delicious!! Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
- Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
- GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
- TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.
Nutrition Facts : Calories 594.7, Fat 30.9, SaturatedFat 9.2, Cholesterol 80.2, Sodium 466.4, Carbohydrate 63.9, Fiber 1.4, Sugar 43.8, Protein 5.1
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
DUNCAN HINES RUM CAKE
Make and share this Duncan Hines Rum Cake recipe from Food.com.
Provided by taysyd4
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake mix type: Duncan Hines without pudding.
- Preheat oven at 325°F.
- Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
- Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
- For Glaze:.
- Cook all together and add rum last.
- Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Nutrition Facts : Calories 761.1, Fat 35.8, SaturatedFat 6.3, Cholesterol 100.6, Sodium 680.1, Carbohydrate 89.5, Fiber 1.9, Sugar 73, Protein 7.3
BACARDI RUM CAKE
Make and share this Bacardi Rum Cake recipe from Food.com.
Provided by Eric C
Categories Dessert
Time 1h30m
Yield 1 Cake, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Cake:.
- Grease heavily & flower 10" tube or 12 cup bundt pan.
- Sprinkle chopped nuts over the bottom of pan.
- Mix all ingredients together.
- Pour batter over nuts.
- Bake for 1 hour.
- Cool.
- Invert on serving plate.
- Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
- Glaze:.
- Melt butter in sauce pan.
- Stir in water & sugar.
- Boil for 5 minutes stirring constantly.
- Remove from heat.
- Stir in Rum.
GOLDEN RUM CAKE
Make and share this Golden Rum Cake recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix.
- Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
- Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
- Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- 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-----------------.
- 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.
Tips:
- Use a bundt pan with a capacity of at least 10 cups to ensure that the cake bakes evenly and doesn't overflow.
- Make sure to grease and flour the pan thoroughly to prevent the cake from sticking.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cake light and airy.
- Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing it. This will help to prevent the cake from falling apart.
- For a richer flavor, soak the cake in a mixture of Bacardi rum and simple syrup before serving.
Conclusion:
The Golden Bacardi Rum Cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden color. With its rich buttery flavor and boozy Bacardi rum glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Golden Bacardi Rum Cake a try.
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