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Bahamian Rum Cake

I can barely type this out due to my excitement.  I think I may have conquered one of my biggest disappointments in my baking career.  I present to you...a successful bundt cake!

Success = I didn't have to scrape any cake from bottom of the pan.  I didn't have to painstakingly align cakes pieces like I was assembling a puzzle.  And I sure didn't have to whip up a frosting to drizzle over the sort-of-mismatched cake pieces so no one would notice.  Now THIS is what's up!

Now I know that this cake is not specifically Bahamian.  Don't kill my vibe.  However, I do love to eat this when I'm at home in the Bahamas.  I probably get to do that because I request for my sister to make it every time I come home.  This time, I decided to try my own hand at this recipe because dangit it, it's about as cold as you can get up here in New Jersey and I just want an excuse to warm myself up with booze and dessert.  I can't even pretend that there are any other reasons.

A confession I have to make is that this cake starts out from a box mix.  It's very rare that I put anything starting with a box cake mix on this blog, but in this case I must make an exception because this is the way my family has always made rum cake.  We can't switch things up decades later.  Nothing says I love you quite like cake.

 

Rum Cake
slightly adapted from a Bacardi recipe

Print Recipe

For the Cake:

  • 1 cup chopped pecans or walnuts (optional)
  • 1 box (~15 ounces) yellow cake mix*
  • 1 box (~3 3/4 ounces) vanilla instant pudding and pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi Dark rum (or any other dark rum)
  • butter, cooking spray, and flour for preparing bundt pan

*If you are using cake mix with pudding already in the mix, then do the following: 1) omit the vanilla pudding; 2) use only 3 eggs instead of 4; 3) use 1/3 cup vegetable oil instead of 1/2 cup vegetable oil.


For the Glaze:

  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi Dark rum (or any other dark rum)
  • powdered sugar for topping the cake (optional)


Make the cake:

1) Preheat oven to 325 degrees F.  Grease a standard sized bundt cake pan with butter and cooking spray.  Sprinkle about a teaspoon of flour in the bottom of the pan and shake to distribute evenly around the bottom and sides of the pan.

2) If using nuts, sprinkle them on the bottom of the pan.

3) Mix the rest of the cake ingredients together until incorporated.  Pour the batter into the pan, on top of the nuts.

4) Bake for 55-60 minutes.


Make the glaze when the cake is almost done:

1) In a medium saucepan, melt the butter.

2) Stir in the water and sugar.  Boil for 5 minutes, stirring constantly.

3) Remove the pan from the heat and stir in the rum.  The mixture will spatter and froth up at this point.


Finish the cake:

1) When the cake is a golden brown, the sides are pulling away from the edges of the pan, and a toothpick that is inserted into the cake comes out clean, remove the cake from the oven.

2) Immediately run a thin knife around the outside edges and center of the cake.  Using a toothpick or a thin knife, poke many holes into the cake.

3) Begin spooning the glaze over the cake while the cake is still hot in the bundt pan.  Do this in 3 to 4 stages, allowing the glaze to sit on the cake for about 5 minutes in between each phase.

4) Once the last of the glaze has been used, allow the cake to sit for 5 minutes before inverting a large plate, platter, or cake stand over the cake.  Turn the cake over.  It should slide out of the bundt pan and onto the plate/platter.  Allow to cool fully.

5) Sprinkle with powdered sugar before serving, if desired.