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Bacardi Rum Cake

A moist, decadent cake infused with Bacardi rum, perfect for celebrations and easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup milk
  • ½ cup Bacardi rum
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped nuts optional

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. Grease the bundt pan with butter or cooking spray and dust with flour.
  3. In a mixing bowl, combine the flour, baking powder, and salt.
  4. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the Bacardi rum and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  7. If using, gently fold in the chopped nuts.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack.

Notes

This cake tastes even better the day after baking as the flavors meld together.