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The Easiest, Most Moist From-Scratch Bacardi Rum Cake with Classic Buttery Rum Glaze

A golden Bacardi rum cake, bundt style, with a thick, glistening rum glaze pooling on the white plate.
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Make a rich, moist, and deeply flavorful Bacardi Rum Cake from scratch. This recipe features a classic buttery rum glaze that soaks into the cake, making it perfect for holidays or adult gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dark rum (like Bacardi)
  • 1/2 cup water
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1 cup granulated sugar (for glaze)
  • 1/4 cup dark rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt or tube pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, cream together the 1 cup of softened butter and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Gently stir in 1 cup of dark rum until the batter is smooth. Pour the batter into the prepared pan.
  5. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. While the cake bakes, prepare the glaze. In a small saucepan, combine the 1/2 cup butter, 1 cup sugar, and 1/4 cup rum for the glaze. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves. Boil for exactly 4 minutes without stirring. Remove from heat.
  7. As soon as you remove the cake from the oven, poke holes all over the top surface using a skewer or toothpick, about 1 inch apart.
  8. Slowly and evenly pour the hot rum glaze over the entire surface of the hot cake while it is still in the pan. The glaze will soak in.
  9. Let the cake cool in the pan on a wire rack for about 15 to 20 minutes.
  10. Invert the cake onto a serving plate. If any glaze remains in the pan, spoon it over the cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra boozy soak, you can reserve a few tablespoons of the glaze mixture and pour it over the cooled cake just before serving.
  • Use a dark or aged rum for the deepest flavor profile.
  • This cake keeps well at room temperature for several days if covered tightly.

Nutrition

Find it online: https://tastytribune.com/bacardi-rum-cake-recipe-moist-glaze/