BACARDI RUM CAKE WITH BUTTERED RUM GLAZE RECIPE

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Bacardi Rum Cake with Buttered Rum Glaze Recipe image

Provided by Babycatgrandma

Number Of Ingredients 13

1/2 cup finely chopped pecans (optional, see Note)
1 package (15 ounces) yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (The Cake Mix Doctor says it's okay to use light rum too which I did)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
For the buttered rum glaze
4 tablespoons (1/2 stick) unsalted butter
1/2 cup lightly packed light brown sugar
3 tablespoons Bacardi dark rum

Steps:

  • For the cake Vegetable oil spray, for misting the pan 1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Scatter the pecans evenly in the bottom of the Bundt pan. Set the pan aside. 2. Place the cake mix, pudding mix, sour cream, oil, ¹⁄³ cup of rum, and the water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter over the pecans in the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes. 4. Meanwhile, make the buttered rum glaze: Place the butter in a small saucepan over low heat and stir until melted. Add the brown sugar and 3 tablespoons of rum, and stir to combine over low heat until the sugar dissolves and the mixture boils and thickens, 3 minutes. Remove from the heat and let the glaze cool. 5. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 5 to 10 minutes longer. 6. Using a wooden skewer, poke a dozen holes in the top of the cake, being careful not to loosen the pecans. Very slowly spoon the cooled glaze over the warm cake letting it soak into the holes in the cake before adding more. Let the cake cool to room temperature, 20 minutes longer before slicing and serving. Note: If you have a nut allergy, omit the pecans and dust the pan with cinnamon sugar (see box, page 118). The cake will be just as delicious. Keep It Fresh! Store the cake in a cake saver at room temperature for up to three days. Freeze the unglazed cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before glazing. You might also like: The Cake Mix Doctor Gets Unbelievably Gluten-Free in Her ... Damp Apple and Almond Cake

Jameel sheikh Jameel sheikh
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I would definitely recommend this recipe to anyone who loves rum cake.


Oyuntuya Jambaldorj
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This cake is the perfect dessert for a special occasion.


Isha Hamza
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I've never made a rum cake before, but this recipe was easy to follow and the cake turned out delicious.


Rajnish Singh
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This cake is so moist and flavorful. I can't wait to make it again.


Agenor René
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I made this cake in a bundt pan and it came out beautifully.


Kam Tarf
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I added a cup of chopped walnuts to the batter and it gave the cake a nice crunch.


Abid Noor
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I used dark rum instead of light rum and it gave the cake a really deep flavor.


Umar Rafeeq
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This cake is a little boozy, but that's what makes it so good.


Nabateregga Phiona
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I'm not a big baker, but this cake was easy to make and it turned out great. I'll definitely be making it again.


Brandon Sammons
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This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.


Entertain Birampur
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I made this cake for my husband's birthday and he loved it! He said it was the best rum cake he's ever had.


Kaleab Elias
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The glaze is what really makes this cake special. It's so shiny and flavorful.


Sudip Cb
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This cake is a great way to use up leftover rum. I usually have a bottle of Bacardi on hand, so this is a perfect recipe for me.


Caroline Gitau
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I love the combination of rum and butter in this cake. It's so rich and decadent.


ramit sapkota
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I've made this cake several times and it always comes out perfect. It's moist and flavorful, and the glaze is divine.


Md Aman
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This Bacardi rum cake was a hit at my party! The glaze was the perfect finishing touch.