Bacardi Rum Cake Recipe is a classic old fashioned rum cake, made from scratch, with a light rum and topped with a Barcardi Rum Glaze.
Years ago, I bought a slice of pound cake for $ .75 at a roadside stand while traveling. It was the best pound cake I had ever eaten... so buttery delicious and tender. I begged the owner for the recipe, but she refused, saying it had a secret ingredient she couldn't share.
I searched recipes in cookbooks and tasted all pound cakes I could, but never found it, so I gave up.
Then in early 1970, I was hosting a "tasting party" at home, when a guest arrived with this cake AND
the recipe. The secret ingredient? Bacardi Rum!
1 stick butter
1 stick margarine
2 cups sugar
1 teaspoon vanilla flavoring
1 teaspoon rum flavoring
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream together butter and margarine on medium speed of mixer until mixed. Mix in sugar a little at a time, until mixture is light and fluffy. (Do not mix on high speed). Add eggs, one at a time, mixing well after each addition. Stir in vanilla and rum flavorings.
Sift together flour, baking powder, soda, and salt. Gently fold into creamed mixture, alternating with buttermilk, starting and ending with flour.
into a greased and floured tube pan. Bake in a pre-heated oven 325F.
for about one hour, until toothpick inserted into cake comes out clean.
Remove from oven and glaze, immediately.
2 sticks butter
1 cup sugar
1/4 cup Bacardi Light Rum
Mix butter and sugar over low heat. Remove from heat and stir in Rum. Pour hot glaze over hot cake in pan. Leave in pan for two hours before removing.
Note: I have not tried any other brand of Rum with this Cake Recipe because this one is so delicious.
Barcardi Light Rum is called light for it's clear color and not the strength of alcohol content. It has a nutty, fruity, and buttery taste all in one.
This rum is the most popular in the world. Barcardi Limited spirits company began in Cuba 150 years ago and is still growing.
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