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Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a moist bacardi rum cake, sliced open, generously drizzled with a light rum glaze.
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Make this classic Bacardi Rum Cake for your next gathering. This recipe yields a very moist cake soaked in a rich, buttery rum glaze, perfect for holiday entertaining or as an adult birthday cake.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup dark rum (like Bacardi)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for glaze)
  • 1/4 cup water
  • 1/2 cup dark rum (for glaze)
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, whisk together the cake mix, flour, cinnamon, nutmeg, and salt.
  3. In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of dark rum, and the butter. Heat over medium heat, stirring until the butter melts and the sugar dissolves. Do not boil.
  4. Pour the warm rum mixture over the dry ingredients. Mix with a spoon until just combined. Do not overmix.
  5. Pour the batter into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden pick inserted near the center comes out clean.
  7. While the cake bakes, prepare the glaze. In the same saucepan, combine the remaining 1 cup of granulated sugar, water, 1/2 cup of dark rum, and heavy cream. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 4 minutes. Remove from heat and stir in the powdered sugar until smooth.
  8. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or thin wooden pick.
  9. Slowly pour half of the warm rum glaze evenly over the hot cake. Let the cake cool in the pan for 15 minutes.
  10. Invert the cake onto a serving plate. Poke holes in the bottom and sides of the cake now. Pour the remaining glaze over the entire cake, allowing it to soak in.
  11. Let the cake cool completely before slicing and serving. This is a rum soaked cake that improves in flavor overnight.

Notes

  • For a truly vintage rum cake flavor, use Bacardi 8 Añejo instead of standard dark rum in the glaze.
  • If you prefer a less boozy cake, reduce the rum in the glaze to 1/4 cup and substitute the remaining rum amount with water or milk.
  • You can substitute the boxed cake mix with a homemade yellow cake recipe if you prefer to avoid mixes.
  • This cake keeps well at room temperature, covered, for up to 3 days.

Nutrition

Find it online: https://cookingbyjade.com/bacardi-rum-cake-moist-easy-recipe/