Craving a delicious, moist cake that’s packed with flavor? Look no further than a Bacardi Rum Cake made from a box mix. This classic dessert is incredibly easy to prepare and offers a delightful blend of sweet and savory notes. With just a few simple steps, you can have a decadent cake that’s perfect for any occasion. In this guide, we’ll walk you through the process of making a Bacardi Rum Cake using a box mix.
HOW TO MAKE BACARDI RUM CAKE
INGREDIENTS
For the Cake:
- 1 cup walnuts or pecans, chopped
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) package of vanilla instant pudding mix
- 4 large eggs (or extra large)
- 1/2 cup cold milk
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
For the Glaze:
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi rum
- 1/4 cup walnuts or pecans, chopped and toasted
INSTRUCTIONS
For the Cake:
- Preheat the oven to 325°F (163°C).
- Grease a bundt pan and sprinkle the chopped nuts on the bottom.
- In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, milk, vegetable oil, and Bacardi rum. Mix until well combined.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour. Let the cake cool in the pan for 30 minutes before turning it out onto a large plate or cake pedestal.
- Prick the top of the cake with a fork to allow the glaze to soak in.
For the Glaze:
- In a small saucepan, melt the butter.
- Stir in the water and sugar, and bring to a boil for 5 minutes while stirring constantly.
- Remove from heat and stir in the Bacardi rum.
- Drizzle the glaze over the top of the cake, brushing the sides with a pastry brush, and continue until all the glaze has been used.
SERVINGS
- Serves 10 people.
Enjoy making this deliciously moist cake! It’s perfect for celebrations or any time you want to treat yourself. If you try it out, let me know how it turns out!
TIPS SO YOU CAN MAKE THE BEST RUM CAKE
- Choose Quality Rum: Use a good quality Bacardi dark rum, as the flavor will significantly impact the cake. The better the rum, the better the flavor.
- Room Temperature Ingredients: Ensure your eggs, milk, and oil are at room temperature. This helps the ingredients blend together smoothly, resulting in a lighter, fluffier cake.
- Don’t Skimp on Mixing: Mix the cake batter thoroughly but avoid overmixing, which can lead to a denser cake. Mix just until combined for the best texture.
- Toast the Nuts: For added flavor, toast the walnuts or pecans in a dry skillet for a few minutes before adding them to the cake. This brings out their natural oils and enhances their flavor.
- Prick the Cake Generously: When pricking the cake after baking, make sure to do it generously. This allows the glaze to soak in better, making the cake even more moist and flavorful.
- Use a Bundt Pan: A bundt pan not only makes for a beautiful presentation but also ensures even baking. Make sure to grease the pan well to avoid sticking.
- Glaze While Warm: Drizzle the glaze over the cake while it’s still warm, allowing it to soak in for maximum flavor. If you let the cake cool too much, the glaze won’t penetrate as well.
- Let It Rest: For the best flavor, let the cake sit for a few hours or overnight after glazing. This allows the rum flavor to develop and the cake to absorb the glaze completely.
- Store Properly: Keep the cake in an airtight container to maintain its moisture. It can be stored at room temperature for up to 3 days or refrigerated for up to a week.
