Bacardi Rum Cake From Scratch

The holidays are coming up and there's nothing like a moist and yummy cake to share with friends or give as a gift. This cake is a doozy, whether you make it via the box mix recipe, or from scratch. I prefer to make it from scratch.

I pulled this recipe from the web ages ago, and don't recall from where. Whomever it was that put this recipe together, I thank you!

BACARDI RUM CAKE (from scratch)
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2/3 cup milk
1/3 cup Bacardi Gold Rum
3 eggs
1 cup chopped pecans
Rum glaze (recipe follows)


Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan. Combine flour, sugars, baking powder, and salt in the bowl of a mixer. Add butter and mix on low speed until butter is worked in completely; the mixture will have a sandy appearance.


In a small bowl, combine milk, rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to dry ingredients and beat on medium speed for 3 minutes. Stir in 1-1/2cups pecans. Pour batter evenly into pan. Bake 55 to 60 minutes, until top of cake springs back when touched.


When cake is done, remove from oven and let cool 10 minutes in pan. Invert the cake onto a rack with a large plate underneath.

Rum glaze

1/2 cup Bacardi Gold Rum
1/2 stick butter
1 cup sugar
1/4 cup water

Melt butter in saucepan. Stir in sugar, water and Bacardi Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Place about a half cup of pecans on top of cake for good looks and charm!


Note: The cake can be baked and soaked several days in advance; store it wrapped in plastic wrap.