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The Ultimate Moist Bacardi Rum Cake with Classic Rum Glaze

A slice cut from a moist Bacardi rum cake drizzled heavily with a glossy caramel glaze.
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Make the famous, incredibly moist Bacardi Rum Cake from scratch. This classic holiday dessert is soaked in a rich, buttery rum glaze that delivers pure Caribbean indulgence.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup Bacardi Superior Rum
  • 1/2 cup water
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/2 cup Bacardi Superior Rum (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Gently fold in the chopped nuts, if using.
  7. Pour the batter into the prepared pan, spreading it evenly.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cake bakes, prepare the rum soak. In a small saucepan, combine 1/2 cup water, 1/2 cup sugar, 1/2 cup butter, and 1/2 cup rum. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves. Remove from heat immediately.
  10. Once the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  11. Poke holes all over the top of the warm cake using a skewer or long toothpick, spacing the holes about 1 inch apart.
  12. Slowly and evenly pour about half of the warm rum soak over the cake while it is still in the pan. Allow the cake to absorb the liquid for about 15 minutes.
  13. Invert the cake onto a serving plate or cooling rack.
  14. Pour the remaining warm rum soak over the top and sides of the inverted cake, allowing it to drip down and soak in completely.
  15. Let the cake cool completely before slicing and serving. This is a great make ahead holiday sweet.

Notes

  • For an extra boozy dessert, you can increase the rum in the soak slightly, but keep the liquid volume similar to maintain moisture balance.
  • This cake tastes even better the next day after the rum has fully permeated the crumb.
  • If you prefer a less intense alcohol flavor, substitute half of the rum in the soak with apple juice or water, but use dark rum for the best flavor profile.

Nutrition

Find it online: https://hungryhearld.com/bacardi-rum-cake-recipe-moist-boozy-dessert/