Bacardi Rum Cake

Have you had a little rum on your bar cabinet for a long time and you don’t waste it? You bought it for a party and it’s forgotten… now what? If this is your case or if you want to surprise with a different snack, keep reading this recipe for rum cake with bacardi that you are going to love.

This time around, we’re going to show you how to make a delicious fluffy Bacardi rum cake. It can really be made with any brand of rum, as well as white or golden rum, but it is advisable to use the well-known Bacardi rum for the cake . Apart from being the most famous, it has a smooth and intense flavor that allows the cake to be delicious and perfect.

A cake that will be “drunk”, leaving at the end the taste of softened rum, in a juicy cake. Plus, it’s topped off with delicious, crunchy white sugar frosting, so in one bite, you’ll experience two different textures: juiciness from the cake and crunchy from the sugary frosting.

The Bacardi rum cake  is ideal to have with a good coffee. If you are fond of dipping, try doing it with coffee, as it will also mix the taste of coffee, and your glaze will soften, melting everything in your mouth and delighting you in a unique moment that your palate will remember for a long time.

Preparing the Bacardi rum cake is very easy, since you have to mix the ingredients of the cake and bake. You must bear in mind that, 10 minutes before the end of the baking, you must prepare the glaze, so that it will be at its optimal texture and time to spray it correctly on the cake.

With that said, it’s time to explain how it’s done:

Bacardi rum cake

Data:

• Total Time: 1 hour and 5 minutes
• Preparation: 15 minutes

• cook: 50 minutes
• Makes: 8 servings
• Level: Easy

 Ingredients

For the base cake

• 1 1/2 cups pecan nuts, reserve 1/4 cup
• Four eggs
• Half cup water
• Half a cup of canola oil
• 1/2 cup Bacardi brand golden rum
• A package of baking powder, special confectionery
• A small box of sugar-free instant vanilla pudding mix

For the frosting:

• 1 cup of granulated sugar
• A quarter cup of water
• A stick of butter
• Half a cup of golden rum (recommended: Bacardi)

preparation:

For the base Bacardi rum cake:

Grease a mold and place the pecans in the bottom of the saucepan.

Beat the eggs, oil, water and rum in the mixer until everything is well combined.

Add the pudding mix and yeast to the mixture and beat on medium speed for about 3 to 5 minutes, until just a smooth texture is obtained.

Pour into the mold and bake at 180 degrees Celsius for 40 to 45 minutes. The cake should be a light golden brown in color, but it gets darker with the frosting.

The frosting needs to be ready approximately 10 minutes before the Bacardi rum cake is ready in the oven.

We prepare the glaze

Melt the butter in a saucepan and add the sugar and water, bring to a boil. Once it starts to boil, remove from heat and add the rum. Reserve.

When the cake is ready, remove from the oven and leave in the mold. Gently poke holes in the cake with a fork. Slowly pour half of the frosting over the cake making sure to fill all the holes. Gently poke more holes on the other side and slowly pour another half of the frosting over the cake. Fill the center of the Bacardi rum cake with the pecans you reserved separately.

Let cool and enjoy. The rum cake Bacardi is better if left at room temperature.

Make sure you have plenty of kitchen paper under the bottom of the cake, as the frosting will spread down the sides of the cake.

You already have the snack ready to taste with a good coffee.