Bacardi Rum Cake

August  16: National Rum Day

At an international wedding conference in Chicago, Illinois, Islander met Janet A. from Freeport, Bahamas, who coordinated destination weddings to her country. Islander was fascinated with another island girl from the Atlantic side and they quickly bonded over similar island experiences–and tropical foods! Janet shared information about the traditional fruit cake served at weddings but said mini rum cakes were also popular with out-of-town guests who got them as wedding favors or souvenirs to take back home with them. Her idea inspired us to make these cute cakes for National Rum Day!

Recipe

(Adapted from The Cake Mix Doctor by Anne Byrn)

For the cake

• 1 cup finely chopped walnuts or pecans
• 1 box (18.25 ounces) plain yellow cake mix (we used Duncan Hines brand Moist Deluxe classic yellow cake mix)
• 1 package (3.4 ounces) vanilla instant pudding mix
• ½ cup Bacardi rum (we used Bacardi Gold Rum)
• ½ cup vegetable oil
• ½ cup water
• 4 eggs

Directions

Grease a bundt cake pan or mini-bundt cake pans and sprinkle the nuts in the bottom. In a large mixing bowl, combine the cake mix, instant pudding mix, rum, oil, water and eggs. Blend well until the batter is smooth.

Pour the batter over the nuts in the cake pan. Bake in a preheated oven at 350 degrees F (about 50-60 minutes for the bundt cake pan or 20-25 minutes for mini-bundt cake pans).  Remove from the oven, let the cake cool in the pan for about 15 minutes and invert onto a wire rack. Poke holes around the top of the cake with a toothpick while the cake is still warm. Make the rum glaze.

For the rum glaze

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons water
• ½ cup sugar
• ¼ cup Bacardi rum (we used Bacardi Gold Rum)

Directions

In a small pan, melt the butter over low heat. Add the water and sugar. Increase the heat to medium, stirring constantly as it boils. Reduce the heat, let the glaze simmer until it is thickened, then pour in the rum. Continue stirring until well blended. Spoon the glaze over the cake, allowing it to drizzle over the nuts on top and down the center and sides of the cake. Cool the rum cake completely before slicing and serving.

Notes

• Thanks to Lisa L. for the fancy pineapple bundt cake pan, which gave the rum cake an isle-style presentation.
• Search our blog for other cake recipes infused with liqueur.