Bacardi Rum Cake
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5.0
3 reviews
Excellent
Bacardi Rum Cake
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Make the BEST Rum Cake with my easy Bacardi Rum Cake Recipe! This delicious bundt cake is packed with a generous amount of rum in the batter and buttery rum glaze. An incredibly moist cake that's perfect for special occasions.
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Ingredients
For the cake
- 2 cups (260g) flour all-purpose / plain
- 1 ½ cups (300g) sugar caster or granulated
- 1 tbsp cornstarch (cornflour)
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup (226g) softened unsalted butter or margarine (Stork)
- 4 eggs large
- 1 tsp vanilla bean paste
- 2 tbsp rum Bacardi Golden or Dark Rum
For the rum glaze
- ¼ cup (55g) unsalted butter , cubed
- ¼ cup (50g) sugar
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- ¼ cup (60ml) rum Bacardi Golden or Dark Rum
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Instructions
Grease the pan
- Mist a 10-cup bundt pan with cake release and dust well with flour. Shake the pan so the flour coats all the nooks and crannies and discard any excess flour. You can also grease the pan with shortening and sprinkle with flour.
Prepare the cake
- Gather all your ingredients and a large mixing bowl. Sift the flour, sugar, cornstarch, baking powder and salt into the bowl.
- Add the butter, eggs, vanilla and rum. Beat together with a hand or stand mixer, gradually increasing the speed as ingredients combine. Use a spatula to scrape the sides and bottom of the bowl halfway through.
- Pour the batter into the prepared pan and level with a palette knife or spatula.
To Oven Bake
- Bake in a 160°C / 320°F preheated oven for 40-45 minutes, or until the cake is golden, well risen and passes the toothpick test.
To Air Fry
- Remove the rack from the air fryer basket. Place the cake in the basket and bake at 155°C / 310°F for 40 minutes, no need to preheat first.
Make the rum glaze
- Make the glaze while the cake is baking. Combine all the ingredients apart from the rum in the saucepan to make the glaze. Stir over medium heat until the butter melts and sugar dissolves. Take off the heat and add the rum.
Finishing Touches
- Leave the cake in the pan for 5 minutes. Carefully invert the cake onto a wire rack to cool. The cake should release from the pan easily, provided you have greased it properly!
- Poke holes over the cake with a skewer. Gradually drizzle the rum glaze over the cake, allowing it to soak in before adding more. Slice, serve and expect everyone to ask for seconds.
Equipments used:
Notes
- Adding nuts
- Finely chop 1/2 cup (65g) walnuts or pecans. Sprinkle those to the bottom of the greased cake pan before adding the batter.
- Useful Tools
- Recipe Notes
- I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of Bundt pan – as long as the capacity is 10 cups or 2.5 liters.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
- * Contain affiliate links. For more information, check my disclosure
- Blossom Bundt Pan or any good quality 10-cup Bunt pan
- Electric hand mixer or a stand mixer
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- Cake release spray
- I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of Bundt pan – as long as the capacity is 10 cups or 2.5 liters.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
223mg
(9%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
670IU
(13%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 223mg | 9% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 670IU | 13% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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