You don’t have to be a Bacardi rum drinker to enjoy this tasty Bacardi Rum Cake recipe. This tried and the true recipe makes the moistest cake you will ever eat. In fact, it’s the only cake that gets better with age, although most of the time it doesn’t last long in the refrigerator due to the temptation to eat more than one bite. Simply put, a Bacardi Rum Cake recipe is the perfect dessert for almost any occasion.
BACARDI RUM CAKE RECIPE
The sweet world like the salty one is like a fan open to the wind, in constant movement, with the stops that one wants to make. I will stop at the sweetest part, to tell you about a special cake that I have recently tried “Bacardi Rum Cake Recipe”. There are many cakes, traditional, improvised, according to taste and creativity, but the classic Bacardi Rum Cake is unique and really delicious.
It is not at all provocative in appearance, it can even be simple and boring, but after the first bite, I assure you that you will be trapped. I was lucky enough to run into her a few days ago in Florida and discover her “simple and complex” essence. I loved it! Apt followed, I asked for the recipe and today I want to share it with you.
Ingredients For Bacardi Rum Cake Recipe
|Chopped walnuts (normal or pecan)||1 cup|
|Yellow Cake Mix (prepare for sponge cake)||1 box (500 grams)|
|Instant vanilla pudding mix||1 package (90 grams)|
|Vegetable oil||½ cup|
|Bacardi Dark Rum||½ cup|
|Butter||½ cup (100 grams)|
|Bacardi Dark Rum||½|
Elaboration of Bacardi Rum Cake Recipe
- Preheat the oven to 180º. Grease and sprinkle with flour the mold where you are going to make the cake (I recommend the one with a 28 cm ring); add the walnuts to the bottom.
- 2. Mix all the ingredients to make the cake and pour it into the mold.
3. Bake at 160º until done, approximately 45 minutes –when the toothpick comes out clean, the cake will be ready.
For the glaze:
- Melt the butter in a saucepan, add the sugar and water, stir and bring to a boil. Remove from the heat and add the rum, mix, and reserve. Make it at least 10 minutes before removing the cake from the oven.
- When removing the cake from the oven, leave it in the mold and prick the entire base with a toothpick; pour half of the glaze over the cake and let it soak through. Unmold and cover with the remaining icing.
Perfect for breakfast or a snack. If we take it for dessert, I recommend putting a small “warm” portion accompanied by vanilla ice cream.
It is a cake that gains in flavor and texture as the days go by, so you can make it in advance for a special occasion. Plus, it freezes really well. There are even those who, after a while, use it to make the traditional French Toast. Also mention that it is best at room temperature.
Finally, mention that the Rum Cake is a typical recipe in the USA and is usually made on important dates, very common at Christmas. It is the famous recipe that Bacardi published in 1980 and it still remains a reference and a tradition in many homes. Now I understand why, I was pleasantly surprised, its texture between pudding and sponge cake, its just sweetness and its crunchiness with that touch of history that protects it. Caribbean Sponge Bacardi Rum Cake Recipe
Caribbean Sponge Bacardi Rum Cake Recipe
The sponge Bacardi Rum Cake Recipe is a delicious dessert prepared and consumed in almost all the Caribbean islands. And, as we have the reputation of having the best rums in the world, it would be a waste not to take advantage of them to stop some desserts or exotic dishes like this rum sponge cake. In most of the Caribbean islands, including our beloved Puerto Rico, it is known as rum cake, a spongy cake that has a base of syrup prepared with sugar and rum. The preparation is simple but the taste is extraordinary!
For the cake:
|Chopped pecans||1 cup|
|Canola oil||1/2 cup|
|Pillsbury Classic Yellow Cake Mix||1 box (15.25 oz)|
|Instant vanilla pudding||1 box (3.5 oz)|
|Rum gold 151||1/2 cup|
|Baking spray or shortening and flour to cover the pan|
For the Syrup:
|Butter bar||1 piece|
|Sugar||1 1/2 cup|
For the cake:
2 Heat oven to 325 ° F.
Grease and flour a Bundt-type sponge cake tin.
Spread the pecans in the bottom of the pan.
Beat all the cake ingredients until well combined.
Pour the mixture over the pecans, and with a spatula smooth the entire surface.
Bake for 1 hour. To see if it’s done, insert a knife in the center. If it comes out clean, it’s done.
Begin to prepare the syrup for the last 10 minutes before the cake is fully baked.
For the Syrup:
- Melt the butter in a saucepan.
- Add the water and sugar, boil for 4 to 5 minutes, stirring constantly.
- Turn off the heat and pour in the rum (for safety, it is important that you turn off the heat while you are pouring the rum, as you can burn yourself).
- Stir well so that the rum is incorporated into the mixture.
- Reheat for 30 seconds.
- Remove the cake from the oven and immediately poke the bottom part with a wooden stick (which will be down once you turn it over) and pour a little of the syrup over the hot cake without unmolding.
- Let it rest for five minutes. Unmold the cake and puncture the surface of the cake again, being careful not to break it. Pour the rest of the syrup over the entire surface.
- Let cool to room temperature before serving.
- You can also use walnuts, roasted almonds, or golden raisins in place of the pecans.
- Also, the pistachio pudding and the pistachio nuts and walnuts are a good combination.
- Another delicious alternative is Pillsbury ™ devil’s cake mix with instant chocolate pudding.