Bacardi Rum Cake

By Addie

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.

Ingredients

• Cake:
• 1 1/2 cups pecan pieces, reserve 1/4 cup
• 4 whole eggs
• 1/2 cup water
• 1/2 cup canola oil
• 1/2 cup gold rum, Bacardi
• 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
• ..........................................
• Glaze:
• 1 cup granulated sugar
• 1/4 cup water
• 1 stick butter
• 1/2 cup gold rum (recommended: Bacardi)

Preparation

Step 1

For 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.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.
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For 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. Should make approx. 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.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

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REVIEWS:

I love this recipe! However, I use Prichard's Fine Rum. I don't dislike Bacardi Gold, but I find that Prichard's gives it a smoother flavor (and I support any rum produced in Tennessee!

With the holidays so busy it's nice to have a cake you can fix in a jiff and taste so good. I have a lot of company during the holidays and am proud to serve this cake! Taste like you were baking all day

I just finished making this cake, I have to say that the rum flavor was just a little overpowering for me. Thanks to those of you who posted some helpful hints on using other liquids to substitute for the rum. I may cut it in half and use pineapple juice.

I can't keep this in the house for more than 24 hours!! It gets devoured!! Great recipe! Thanks

Outstanding recipe! Very easy. I found it very tasty when cooking it in a 9 x 13 glass bakingware. Also, after coating the pan with butter, I finely chopped pecans all on the bottom of the pan. Here, you have a pecan crust at the bottom of the cake. I have done this twice with rave reviews. Overall, you can't go wrong with this recipe.

My favorite cake is a similiar rum cake, but made with rum extract, instead of rum liguor. That recipe is on the back of the rum extract bottle's box. I am excited to try this version, with real rum. I will pobably use Myer's rum. Those who don't like a liquor taste may want to try the extract version. I use Pam for baking, and my bundt cake's never stick. I love the way Jennifer put holes in the bottom, as well as the top. Also, I have found that I don't like the way the chopped pecans tend to look charred, when baked in the pan, and sink into the cake. So, I put the holes in the top, pour on the glaze, add the chopped pecans, and add more glaze...much prettier, and the pecans hide the holes. I, also, put pecans in the middle of the cake, but I put them there before pouring on the glaze, to fully glaze the pecans.

I have made this cake for years. I use coconut pudding mix and coconut rum. I have also tried it with Captain Morgans Spiced Rum and it was very good.

Excellent dessert. Have made it 3 times now and it always turns out great. I only cook it 40 minutes so it doesn't get dry.

This is a perfect cake for almost any occasion. I also recommend Duncan Hines cake mix. I can remember when almost every party or social event included this cake. What an easy cake to make with such a delicious finished product. Another good thing is you can vary the cake mix and liquor and create a completely different dessert. My daughter is in college and when she needed an easy but impressive dessert she gave me a call asking for this recipe. By the way there are other recipes floating around, but this is the original Bacardi recipe!

My family are not much on cakes but this cake they ALL agreed was wonderful. This was my father;s day dessert. I used a pillsbury cake mix made with Splenda and it turned out just as the recipe predictated. I also added 1 cup of mashed sweet potato to it. Moist and delicious. I will definetely make this again. Thanks.

I like this cake, but did not have the expensive rum, substituted rum flavoring and found that the same recipe is on the box of rum flavoring and still tastes great. Use a teaspoon of flavor instead
of 1/2 cup of regular rum.

Very simple & delicious! I prefer it more rum soaked so I made extra glaze with the remainder of the rum. YUMMY!

I really don't know where I got this recipe, however I have been making this cake every Christmas for my family and friends for well over ten years. I bake it in foil loaf pans, batter makes two perfect, and give them away. I subtitute applesause for the oil sometimes and it is still very rich.

I put to much rum the first time but the second time was so DELICIOUS!!!!!!!!!!!!!!!!!

I made this for holiday party last year and have made it several times since. Its easy to make and everyone loved it. I also substituted the the vanilla pudding for coconut cream pudding, coconut for the the pecans and used Malibu room. DELICIOUS!

I don't care where this originated from, it is absolutely out of this world!!! Believe me, this is what the clouds in heaven are made of. When I saw the servings (8, I thought no way, that's not enough from a bundt cake. Well, you may as well cut it in half and in half again and call it four servings cause that's what you'll end up eating. It is moist, flavorful, and melts in your mouth. I sprayed the heck out of the pan and it popped right out. I had all ingredients ready ahead of time and it took me about five minutes to throw together. I bake a lot usually all from scratch, but with this cake, why bother!

As we are not fond of nuts I put chocolate chips on top after putting on the glaze. I put part of the glaze on the cake while still in the bundt pan and the remainder after I invert it onto a serving plate. I make the glaze in the microwave by combining marg, sugar and water in a 2 cup measure. Cook on high 2 - 2 1/2 minutes or until boiling, stir in rum.

Oldie but a Goodie... best rum cake ever! This recceipe was the rage in the 60's and found in women's magazines as a full page ad for Bacardi Rum. Can't count how many I have made it over the years. My kids run for it at Christmas and beg to have one for their birthday. Moist and flavorful with no overpowering rum taste. Easy enough for busy holiday bakers to take to a holiday party.

Great cake, everyone loved it! I made the cake following all of the directions. The glaze was way too strong for us--the smell of alcohol was the predominant smell. So I cut it by half, and it was a lot better. All of the clients who received a cake this year have been giving it rave reviews. This is going to be our signature gift for many years, I can already tell.

This cake is absolutely delicious. I make this for all special occasions and it gets rave reviews. You have got to make this cake!