Dessertscopykat5.0
Bacardi Rum Cake Recipe
Incredibly moist rum-soaked cake with buttery glaze and pecans. No frosting needed for this flavorful bundt cake that gets better with time!
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 325°F.
2
Sprinkle the pecans into a bundt pan.
chopped pecans1 cup
3
Place the remaining cake ingredients in the bowl of a stand mixer or a large mixing bowl. Mix on low speed to combine. Then beat for ⏱️ 4 minutes at medium speed.
4
Pour the batter into the bundt pan and bake for ⏱️ 1 hour, until the cake begins to pull away from the pan. Do not underbake.
5
Remove the cake from the oven and let cool for ⏱️ 10 minutes in the pan. Then invert it onto a serving plate and poke holes into the top of the cake with a long wooden skewer.
6
While the cake is still warm, make the glaze: Combine butter, sugar, and water in a saucepan over medium-high heat and stir until the mixture comes to a boil. Boil for ⏱️ 5 minutes, stirring constantly. Add the rum and return to a boil.
sugar1 cup
7
Spoon and brush the warm glaze evenly over the warm cake. Allow the cake to absorb the glaze and repeat until all the glaze has been used.
Nutrition Facts
calories
499 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
36 g
sodium Content
404 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
75 mg
carbohydrate Content
54 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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