Description
Delight in this classic Bacardi Rum Cake, a tender yellow cake bursting with rich rum flavor both in the batter and the buttery glaze. This homemade dessert features crunchy pecans and sweetened coconut baked right into the cake, delivering a perfect harmony of textures and tastes in every bite.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups cake flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 ½ teaspoons kosher salt
Wet Ingredients
- 1 cup unsalted butter
- 2 ½ cups granulated sugar
- 3 whole eggs
- 3 egg yolks
- 1 cup sour cream
- ½ cup dark rum
Add-ins
- 1 cup pecans, chopped
- ½ cup shredded sweetened coconut
Glaze
- ½ cup unsalted butter, melted
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum
Instructions
- Preheat Oven: Preheat your oven to 325°F using the convection setting to ensure an even bake.
- Prepare Dry Ingredients: In a large bowl, sift together the cake flour, cornstarch, baking powder, and kosher salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In a separate mixing bowl, cream the 1 cup of unsalted butter with 2 ½ cups of granulated sugar until the mixture is light and fluffy, using an electric mixer.
- Add Eggs: Gradually add the 3 whole eggs and 3 egg yolks one at a time into the creamed butter and sugar mixture, beating well after each addition for a smooth batter.
- Incorporate Sour Cream and Rum: Mix in the sour cream and ½ cup dark rum until fully blended into the batter.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the wet mixture, folding gently to create a smooth batter without overmixing.
- Add Pecans and Coconut: Fold in the chopped pecans and shredded sweetened coconut evenly throughout the batter.
- Pour Batter into Pan: Grease and flour a bundt or tube pan, then pour the batter in, smoothing the top for an even surface.
- Bake the Cake: Place the pan in the preheated oven and bake for about 70 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Rum Glaze: While the cake bakes, combine melted butter, water, granulated sugar, and ½ cup dark rum in a saucepan over medium heat. Stir constantly until the sugar dissolves and the glaze is slightly thickened, then remove from heat.
- Glaze the Cake: When the cake is done, let it cool for 10 minutes in the pan, then invert onto a serving plate. While still warm, slowly spoon the rum glaze over the cake to soak in the flavors.
- Cool and Serve: Allow the cake to cool completely to room temperature so the glaze can set, then slice and serve.
Notes
- This rum cake is made from scratch and features a tender yellow base infused with Bacardi rum for authentic flavor.
- The pecans and coconut add a delightful crunch and complementary sweetness baked right into the cake.
- Using a butter-based glaze enhances the moistness and richness while delivering a generous rum kick.
- Convection oven baking provides even cooking and a nicely browned exterior.
- Cool the cake properly to let the glaze absorb and stabilize before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 566 kcal
- Sugar: 46 g
- Sodium: 498 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
