How to Make Bacardi Rum Cake – A Slice of Rum-infused Deliciousness
Introduction:
We all know BACARDÍ rum is the perfect mixer for all you flavor enthusiasts, but is rum good for baking? Well, it turns out you can have your cake and eat it too. We’re taking deliciousness to a whole new level with our BACARDÍ rum cake and rum butter glaze – and we’re going to give you a slice of the action too.
Rum’s Sweet Appeal:
BACARDÍ rum has always found a way of appealing to sweet tooths the world over. From the traditional Caribbean Christmas specialty – the rum-infused Trinidad Black Cake to the Rum Babas that proudly adorn bakers’ windows across Europe, rum’s dry, sweet, and toasted sugary flavors always shine when paired with the right ingredients.
Baking Masterpiece:
For us at BACARDÍ HQ, our famous BACARDÍ Rum Cake is a timeless flavor-filled favorite and a sure bet when it comes to getting that nod of approval from your most fierce critics. Its beauty lies in its simplicity – a creamy, soft, and sweet velvet rum butter-soaked sponge, infused with crunchy nuts, topped with the distinct tropical flavors of pineapple and cherries, finished with a rum butter glaze.
BACARDÍ Rum Cake Recipe:
If you’re ready to create a baking masterpiece, look no further. Clear the worktops, turn up the music, and don that kitchen cape (an apron to those not in the know). It’s time to get ready for hero status.
BACARDÍ Rum Cake Ingredients:
- 120ml BACARDÍ 8 Year Old (Alternatively, use BACARDÍ Spiced Rum or BACARDÍ Gold)
- 525 grams of yellow pre-made cake mix
- 100 grams of custard powder
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1 cup of chopped pecans or walnuts
BACARDÍ Rum Cake Topping Ingredients:
- 1 tin sliced pineapple
- 6-8 Glace cherries
Rum Butter Glaze Ingredients:
- 120ml BACARDÍ 8 Year Old (Alternatively, use BACARDÍ Spiced Rum or BACARDÍ Gold)
- 110 grams butter
- 1/4 cup of water
- 1 cup granulated sugar
Give the Oven Some Love:
Preheat your oven to 325°F / 160°C, grease, and flour a 10-inch Bundt pan, and sprinkle the nuts over the bottom of the pan. Mix all the cake ingredients together until you have a smooth, consistent batter. Pour the batter into the prepared pan over the nuts. Bake for 1 hour. Cool and invert onto a serving plate, pricking the top.
Preparing the Glaze:
Melt the butter in a saucepan. Stir in the water and sugar and simmer for 5 minutes, stirring constantly. Remove from the heat and stir in the rum.
The Finishing Touches:
Spoon and brush the glaze evenly over the top and sides of the cake, allowing it to absorb the glaze. Repeat until you have used about 4/5 of the glaze. Place the pineapple slices and cherries neatly on top and brush with the remaining glaze.
Conclusion:
Floury high fives all around, you’ve done it! We know it’s going to be a taste sensation, so get sharing on social media and then share with your friends – and toast your success with a BACARDÍ 8 Year Old on the rocks. If you’re ready for your next culinary creation, we’ve got plenty more recipes to keep your taste buds dancing. Do What Moves You.
