Famous Bacardi Rum Cake, The - Kraft Recipes Top
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Famous Bacardi Rum Cake, The

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  • Preheat oven to 325 degrees F. Pour all ingredients (except nuts) into a large mixing bowl. Mix for 2 minutes at medium speed of an hand held mixer. Scrape bowl with spatula to incorporate dry ingredients. Mix at medium speed for 3 additional minutes.
  • Spray a bundt pan with Pam (or the like) and sprinkle with flour. Pour the walnut/pecan pieces evenly on the bottom of the pan. Pour the cake mixture on top of the nuts.
  • Bake for one hour. When cooked, let cool in pan for 15 minutes before transferring to a cake rack. Place the cake rack over a cookie sheet to glaze. Glaze and transfer carefully to a serving platter.
  • Glaze:
  • Prepare glaze by melting the butter (do not allow to brown). Stir in water and sugar and boil for 5 minutes, stirring constantly. Stir in the rum.
  • Place the cake rack over a piece of waxed paper. Poke small holes in the cake and pour the glaze over the holes in top and allow the glaze to sink in and/or drizzle down the sides of the cake.


This cake is wonderful with or without the glaze. As the rum is not fully cooked out of the glaze I personally find it to be very strong. The cake freezes very very well in baggies for quick snacks.

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