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The Ultimate Moist Bacardi Rum Cake (Classic 1970s Style)

Close-up of a moist Bacardi Rum Cake with a thick, glossy caramel glaze dripping down the sides onto a white plate.
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Create the famously moist and boozy Bacardi Rum Cake, a classic dessert drenched in a rich, buttery rum glaze. This recipe delivers the authentic flavor profile you remember.

Ingredients

Scale
  • 1 (15.25 ounce) box yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1 cup dark Bacardi rum (or other dark rum)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup water
  • 1/4 cup dark Bacardi rum

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan thoroughly.
  2. In a large bowl, whisk together the dry ingredients: cake mix, flour, granulated sugar, cinnamon, and nutmeg.
  3. Pour the melted butter and 1 cup of dark rum over the dry mixture. Mix on low speed with an electric mixer until just combined. Do not overmix.
  4. If using, gently fold in the chopped nuts.
  5. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a wooden pick inserted near the center comes out clean.
  6. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, brown sugar, and water. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from the heat.
  7. Stir in the 1/4 cup of dark rum into the hot glaze mixture.
  8. As soon as you remove the cake from the oven, immediately poke holes all over the top surface using a wooden skewer or thin chopstick, spacing the holes about 1 inch apart.
  9. Slowly and evenly pour about two-thirds of the hot rum glaze over the entire surface of the cake while it is still in the pan. The cake will absorb the liquid.
  10. Let the cake cool in the pan on a wire rack for 10 to 15 minutes.
  11. Invert the cake onto a serving plate or cake stand.
  12. Pour the remaining one-third of the rum glaze over the top of the inverted cake, allowing it to drip down the sides.
  13. Allow the cake to cool completely before slicing and serving. This allows the cake to fully absorb the glaze and set.

Notes

  • For an extra boozy cake, you can substitute some of the water in the glaze with additional rum, but be aware this may thin the glaze consistency.
  • This cake improves in flavor and moisture if made one day ahead and stored covered at room temperature.
  • If you prefer a less intense rum flavor, use light rum in the glaze, but dark rum provides the classic color and depth.

Nutrition

Find it online: https://cookerycommand.com/bacardi-rum-cake-recipe-moist-classic/