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This is the original Bacardi Rum Cake Recipe from the 1980s. This is one moist and delicious rum cake recipe that your friends and family are sure to enjoy!
Original Bacardi Rum Cake Recipe
When I decided to go with a delicious rum cake I thought “What better rum cake recipe existed than the old Bacardi Rum Cake recipe?” This rum cake is fantastic. Make it. You will be glad you did!
How to make the original Bacardi rum cake:
1. Place chopped nuts in a tube pan.
2. Mix together cake mix, pudding, eggs, water, oil, and rum. Pour into pan and bake.
3. Cool baked cake and prepare the glaze on the stove.
4. Pour glaze over the cake.
Tips and variations for making the original Bacardi rum cake recipe:
● The authentic version of the Original Bacardi Rum Cake Recipe calls for yellow cake, walnuts, and vanilla pudding. However, you can mix up your nuts, pudding, and cake mix for flavor combinations you enjoy!
● This recipe calls for a 10″ tube pan which is you may know as an angel food cake pan.
● The yellow rum cake is the original recipe and followed exactly below.
● I make this in a loaf pan. It is easier to freeze whole and comes out beautifully. If you choose to use a loaf pan do check your baking time and test for done using a cake tester or toothpick frequently. When the cake tester comes out clean, the rum cake should be done.
● If you are using a loaf pan, you can simply pour the glaze over the top.
● The chocolate rum cake was made with a fudge chocolate cake mix, chopped pecans, and instant coconut pudding. I used Duncan Hines cake mix.
● If you do not use Bacardi rum, definitely use a dark rum. It makes a world of difference.
If you are looking for rum recipes, you may want to try one of these:
● Rum Balls Recipe – are easy to make, sweet rum treat that is no-bake!
● Rum Logs Recipe – Surprise your fellow holiday celebration guests with these amazing Rum Logs. With just a hint of vanilla and light on the sweetness, this will quickly become one of your favorite cookie recipes.
● Buttered Rum Fudge Recipe – The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.
Original Bacardi Rum Cake Recipe Ingredients:
Batter:
● 1 cup Chopped Walnuts
● 1 package Yellow Cake Mix
● 1 (3.4oz) Instant Vanilla Pudding
● 4 eggs
● ½ cup Cold Water
● ½ cup Wesson Oil
● ½ cup Bacardi Dark Rum
Glaze:
● ¼ pound Butter (unsalted)
● ¼ cup Water
● 1 cup Sugar
● ½ cup Bacardi Dark Rum
Original Bacardi Rum Cake Mise en Place:
● 10″ Tube Pan
● Measuring Cup
● Measuring Spoons
● Stand Mixer, bowl and beaters.
● Spatula
● Wire Rack
● Cake Tester or Toothpick
Original Bacardi Rum Cake Recipe Directions:
1. Preheat oven to 325°F.
2. Grease and flour a 10″ tube pan.
To make the Batter:
3. Sprinkle chopped nuts over the bottom of the greased and floured pan.
4. In a large bowl using an electric mixer, combine cake mix, pudding mix, eggs, water, vegetable oil, and rum. Beat until thoroughly mixed.
Tip: Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends well.
5. Spoon the batter over the nuts and smooth the surface with your spatula.
6. Bake 1 hour in a preheated 325°F oven, or until your cake tester comes out clean when inserted into the center of the cake.
7. Remove the cake from the oven and place the pan on a wire cooling rack to cool for 10 or 15 minutes.
To make the Glaze:
8. In a small heavy saucepan over low heat, melt the butter.
9. Stir in water and sugar. Bring the mixture to a boil and boil for 5 minutes stirring constantly so the mixture does not burn. (Set a timer so you stir the entire 5 minutes.)
10. Remove from heat, stir in the rum.
11. Pour a small amount of the glaze over the cake in the pan. You may have to wait to pour more glaze until the original glaze absorbs. Poking holes in the center of the cake may help with absorption. Make sure you use all the glaze.
12. Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling.
Yield: 1
Original Bacardi Rum Cake Recipe. This is the original Bacardi Rum Cake Recipe from the 1980s. This is one moist and delicious rum cake recipe that your friends and family are sure to enjoy!
Prep Time40 minutes
Cook Time1 hour
Additional Time15 minutes
Total Time1 hour 55 minutes
Ingredients
- Batter:
- 1 cup Chopped Walnuts
- 1 package Yellow Cake Mix
- 1 (3.4oz) Instant Vanilla Pudding
- 4 eggs
- ½ cup Cold Water
- ½ cup Wesson Oil
- ½ cup Bacardi Dark Rum
- Glaze:
- ¼ pound Butter (unsalted)
- ¼ cup Water
- 1 cup Sugar
- ½ cup Bacardi Dark Rum
Instructions
- Preheat oven to 325°F.
- Grease and flour a 10" tube pan.
- To make the Batter:
- Sprinkle chopped nuts over the bottom of the greased and floured pan.
- In a large bowl using an electric mixer, combine cake mix, pudding mix, eggs, water, vegetable oil, and rum. Beat until thoroughly mixed.
Tip: Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends well. - Spoon the batter over the nuts and smooth the surface with your spatula.
- Bake 1 hour in a preheated 325°F oven, or until your cake tester comes out clean when inserted into the center of the cake.
- Remove the cake from the oven and place the pan on a wire cooling rack to cool for 10 or 15 minutes.
- To make the Glaze:
- In a small heavy saucepan over low heat, melt the butter.
- Stir in water and sugar. Bring the mixture to a boil and boil for 5 minutes stirring constantly so the mixture does not burn. (Set a timer so you stir the entire 5 minutes.)
- Remove from heat, stir in the rum.
- Pour a small amount of the glaze over the cake in the pan. You may have to wait to pour more glaze until the original glaze absorbs. Poking holes in the center of the cake may help with absorption. Make sure you use all the glaze.
- Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling.
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Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 538Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 82mgSodium: 417mgCarbohydrates: 56gFiber: 1gSugar: 37gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
First Published: December 05, 2014
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