Rum Cake is a delightful dessert that combines the rich, warm flavors of dark rum with the comforting sweetness of a classic cake. This easy to make semi-homemade cake is the original Bacardi Rum Cake recipe which has been around for decades.
This festive bundt cake is simple to put together using a box mix for the cake and instant pudding mix. It is one of those cakes that will taste even better the next day as the rum is fully absorbed into the cake.
Rum Cake is moist and it takes like rum but not in an over bearing way at all. It keeps for days if you are lucky enough to have any left over.
If you want to try another cake that is made with alcohol, check out Guinness Chocolate Cake. If you have some leftover rum make some Rummy Egg Nog, Pumpkin Rum Bread Pudding or Rum Balls.
If you would like to try some other bundt pan recipes check out Blueberry Pancake Bundt Cake and Chocolate Cream Cheese Monkey Bread.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- The quality of the rum can significantly impact the flavor of the cake. Aged or spiced dark rums tend to have more depth and can impart a more complex flavor to the cake. Read All About Rum to learn the different types.
SPECIAL EQUIPMENT NEEDED:
- Bundt Pan: This is essential for giving the rum cake its distinctive ring shape. A 10-inch bundt pan works well for this recipe.
- Mixing Bowl: You will need a large mixing bowl for combining the cake ingredients.
- Electric Mixer: An electric hand mixer or stand mixer is very useful for thoroughly combining the cake mix, pudding, eggs, water, rum, and oil. It ensures a smooth, well-mixed batter.
- Measuring Cups and Spoons: Accurate measurements are key in baking. Measuring cups and spoons will help you measure your ingredients precisely.
- Rubber Spatula: A rubber spatula is useful for scraping the sides of the bowl to make sure all ingredients are well-incorporated into the batter.
- Saucepan: Needed for making the rum glaze. A medium-sized saucepan is suitable.
- Wooden Spoon or Whisk: For stirring the glaze ingredients in the saucepan.
- Cooling Rack: After baking, you will need a cooling rack to invert the cake onto, allowing it to cool evenly.
- Toothpick or Cake Tester: This is to test the doneness of the cake. When inserted into the cake, it should come out clean if the cake is fully baked.
SUBSTITUTIONS:
- Substitute the walnuts with other nuts like pecans, almonds, or hazelnuts for a different flavor.
- For a non-alcoholic version, use rum extract mixed with water or apple juice instead of the dark rum. You can also use white rum if that is what you have on hand.
- Substitute the vegetable oil with an equal amount of melted butter for a richer flavor.
- Use margarine in place of the butter in the glaze.
- Brown sugar can be used in place of granulated sugar in the glaze for a deeper, caramel-like flavor.
HOW TO STORE RUM CAKE:
- You can keep the Rum cake at room temperature for up to 5 days. The alcohol in the rum acts as a preservative, which helps the cake stay moist and flavorful.
- Once the cake has completely cooled, you can store it in an airtight container or cover it with plastic wrap.
- If your kitchen is particularly warm or humid, you might want to refrigerate the cake. Wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container before refrigerating. It can be stored in the fridge for up to 1 week.
HOW TO FREEZE RUM CAKE:
- Properly stored, the rum cake can be frozen for up to 3 months. Before freezing, make sure the cake is completely cool.
- Wrap the cake tightly in plastic wrap. Make sure that every part of the cake is covered to prevent freezer burn. For extra protection, wrap the cake in a layer of aluminum foil over the plastic wrap.
- To thaw the cake, place it onto a wire rack at room temperature.
Grease and flour a 10 inch tube or Bundt pan. Sprinkle the chopped walnuts evenly over the bottom of the pan.
Add the cake mix, pudding mix, eggs, water, rum and vegetable oil to a large bowl.
Using an electric mixer, combine well.
Pour the batter over the nuts. Bake until the top is completely dry and firm.
Melt the butter in a saucepan. Stir in the water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly to make the glaze.Remove from the heat and carefully add the rum. It will sizzle!
Drizzle and smooth the glaze over the top and sides of the cake.
Rum Cake
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Ingredients
- CAKE:
- I cup walnuts, chopped
- 1 package yellow cake mix
- 3 ¾ ounce package instant vanilla pudding
- 4 large eggs
- ½ cup cold water
- ½ cup dark rum
- ½ cup vegetable oil
- GLAZE:
- 1 stick butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
Instructions
CAKE:
Preheat oven to 350 degrees
Grease and flour a 10 inch tube or Bundt pan.Make sure that the sides of the pan, bottom of the pan and the center tube are all covered with vegetable shortening to prevent the cake from sticking to the pan. Sprinkle all purpose flour lightly over the grease.
Sprinkle the chopped walnuts evenly over the bottom of the pan.
Using an electric mixer, combine the cake mix, pudding mix, eggs, water, rum and vegetable oil. Mix well.
Pour batter over the nuts. Bake 1 hour, until the top is completely dry and firm.
Remove the cake from the pan to a wire rack and to cool. Invert it so that the nuts at the bottom of the cake are on top.
GLAZE:
Melt the butter in a saucepan. Stir in the water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly.
Remove from the heat and carefully add the rum. It will sizzle!
Place a sheet of waxed paper under the cake.
Poke holes all over the top of the cake with a toothpick. This will help the glaze to be absorbed into the cake. Do this carefully so as not to disturb the nuts.
Drizzle and smooth the glaze over the top and sides of the cake. Use a pastry brush to evenly smooth the glaze.Allow for the cake to absorb the glaze and then repeat the process until all of the glaze is used up. The glaze will harden as it sits. Allow an hour before serving.
Place the cake on to a serving plate and garnish with decorative sugar and frosting if desired.
