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

A close-up of a moist slice of Bacardi rum cake being drizzled with golden rum glaze on a white plate.
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You can make this famously moist Bacardi Rum Cake, a classic boozy dessert perfect for holidays or adult parties. This recipe delivers rich flavor and supreme moistness, focusing on the essential rum glaze soak.

Ingredients

Scale
  • 1 package yellow cake mix (15.25 ounces)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup Bacardi dark rum (or preferred dark rum)
  • 1 teaspoon vanilla extract
  • For the Rum Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup Bacardi dark rum

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, whisk together the cake mix, flour, sugar, baking soda, and chopped nuts (if using).
  3. In a separate medium bowl, whisk together the eggs, oil, water, 1/2 cup rum, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Pour the batter into your prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  6. While the cake bakes, prepare the rum glaze. In a small saucepan, melt the butter over medium heat.
  7. Stir in the 1/2 cup sugar and 1/4 cup water. Bring the mixture to a boil, then reduce the heat and let it simmer for exactly three minutes, stirring constantly.
  8. Remove the saucepan from the heat. Carefully stir in the remaining 1/2 cup rum. Set the glaze aside.
  9. When the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate.
  11. While the cake is still warm, slowly and evenly pour the rum glaze over the entire cake, allowing the buttery rum syrup to soak in completely.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For an extra boozy cake, poke holes all over the top of the warm cake with a skewer before pouring on the glaze.
  • If you prefer a less intense rum flavor, you can substitute 1/4 cup of the rum in the glaze with water, though the full amount provides the classic flavor.
  • This cake keeps well at room temperature for several days when covered tightly.

Nutrition

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