Super special rum cake

During the holidays, I got pulled aside by one of my aunts who shyly asked if I had planned on making “that delicious cake with alcohol.” She was talking about my rum cake, a particular favorite of friends and relatives alike. It’s moist, sweet and full of rum goodness. The recipe is one I came across on Bacardi’s website.

The secret is in the way I apply the glaze. The recipe calls for the cake to be pricked with toothpick and for the glaze to be spooned on top. I use a bamboo skewer meant for barbecues — a little thicker and much longer than a toothpick — to poke holes in the cake, thus allowing for the glaze to seep in thoroughly. Also, instead of spooning, I use a pastry brush. Also, another secret ingredient? Patience. Lots and lots of patience.


1 cup pecans (or walnuts), chopped
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi rum

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi rum
Preheat oven to 325 degrees. Grease a 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool for about 30 minutes and invert onto a serving plate.

Make glaze while cooling. Prick the cake all over. Brush glaze over the top and sides, allowing it to soak into cake. Keep brushing until all glaze has been absorbed.

To make the glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes. Remove from heat and cool slightly. Stir in rum slowly. Brush over cake.


5 Comments Add yours

  1. Betis Boy says:

    yum yum rhum! 🙂 i like your idea of using bbq sticks instead of toothpic 🙂 starbucks used to offer these here, but for some reason they're off the menu now.


  2. Guagua Girl says:

    i have another alcohol in cake recipe — this one involves chocolate and irish cream 😉


  3. Biscotti Mamma says:

    I've sampled this cake, and it is AMAZING. Right up there with my friend Dennis' Irish Whisky Cake! Thanks so much for the recipe!


  4. Guagua Girl says:

    Hi Biscotti Mamma (love the handle!), thanks for commenting! … that irish whiskey cake is just divine! i'm eating a sliver a night to make it last longer 😀


  5. Biscotti Mamma says:

    HI Guagua Girl! I'm so glad you like the whisky cake! Once good turn deserves another… I ate the last of the rum cake today, before work (oh how I needed it!) so I was quite the happy camper by the time I got to the office (made the night go faster, too!) 🙂


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