Rum Cake Recipe for Christmas

This is a family holiday tradition food gift.  You can freeze the cake and serve it on Christmas but it is hard to resist for that long.  I baked the one in the photograph in a Bundt cake pan with no middle section out of it.  It baked at 325F for about 50 minutes instead of an hour.  It came out perfectly!  The versions below are some we’ve made in the past with regular Bundt cake pans.

Bacardi Rum Cake Recipe

Cake:

  • 1 cup chopped, pecans or walnuts, toasted
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup Dark Rum

Glaze:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Dark Rum

Preparation:

Cake: Preheat oven to 325 degrees F.  Grease and flour pan 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

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