Bacardi Rum Cake Recipe


Bacardi Rum Cake Recipe is a classic old fashioned rum cake made from scratch with light rum, topped with a Bacardi 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 her for the recipe.


She refused, saying it was a secret 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 in my home, when a guest arrived with this cake and the recipe.

The secret ingredient?


Bacardi Rum!

Bacardi Rum Cake Recipe


  • 1 stick butter

  • 1 stick margarine

  • 2 cups sugar

  • 4 eggs

  • 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.

Pour into a greased and floured tube pan.

Bake in a preheated oven 325F. for about one hour, until toothpick inserted into cake comes out clean.

Remove from oven and glaze, immediately.

Bacardi Rum Glaze


  • 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 the 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.

Bacardi 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.

Rum Pound Cake Recipe

  • 1 cup butter

  • 3 cups sugar

  • 6 whole eggs

  • 3 cups sifted all-purpose flour

  • 1/4 teaspoon baking soda

  • 1 cup sour cream 

  • 2 tablespoons rum extract


Cream butter and sugar in a stand mixing bowl until light and fluffy.


Add eggs one at a time, beating well after each addition.


Sift together flour and baking soda.


Fold in flour and sour cream alternately starting and ending with flour.

Fold in rum extract lightly until well mixed. 


Grease bottom of tube pan with butter and line it with 2 layers of wax paper. 


Grease the top of the paper and sprinkle lightly with flour. 


Shake off excess flour and pour batter in.


Bake in a preheated oven 325F. for 1 hour and 15 minutes or when probed with a toothpick in the center of the cake it tests done.


When cake tests done remove it from the oven and let set 5-10 minutes. 


The cake should start to turn loosen from the edges.


Invert the cake on a cooling rack and cool completely. 


If you are going to ice your Rum Pound Cake it is a great time to prepare your frosting while you are waiting for your cake to cool,

Butter Rum Icing Recipe

  • 1/3 cup butter, softened at room temperature

  • 3 1/2 cups sifted powdered sugar

  • Light or dark Bacardi Rum, room temperature


Beat together softened butter and sugar in a stand mixer on medium speed, a little at a time, to keep the Icing at a spreadable consistency.

Bacardi Rum Cake With Pecans

  • 1 cup chopped pecans

  • 1 box yellow cake mix

  • ´╗┐1 (3.4oz.) box vanilla pudding and pie mix

  • 4 whole eggs, slightly beaten

  • 1/2 cup water

  • 1/4 cup peanut oil


Grease bottom and sides of 10" tube cake pan with butter.


Sprinkle in flour and shake out excess.


Add chopped pecans, evenly to bottom of pan.


Set aside.


Blend together cake mix, pudding and pie mix, eggs, water and Dark Bacardi Rum in a stand mixing bowl.


Beat mixture on medium speed in a stand mixing bowl until ingredients are well blended.


Takes about 4 minutes. 


Scrape bottom and sides of bowl and pour batter into your baking pan. 


Bake in a preheated oven 325F. about 1 hour or until tests done when probed in center with a toothpick or knife.


Remove pan from oven and place on a cooling wrack 10-15 minutes until edges start to loosen.


Invert onto a cake stand, plate or platter.


Punch a few small holes in the top of the cake.


Pour the warm glaze over the cake and let it soak in.

Dark Bacardi Rum Cake Recipe


  • 1/2 stick (1 stick) butter

  • 1 cup granulated sugar

  • 1/4 cup water

  • 1/2 cup Dark Bacardi Rum


Mix together butter, sugar, and water in a saucepan until it comes to a boil. 


Boil while stirring constantly on medium heat. 


Remove from pan, immediately. 


Cover the pan with a lid to keep it warm (not hot) until it is poured onto the cake.

History Of Bacardi Rum
Cake Recipe


Rum was distilled in America when George Washington was the first President in 1789.


He made sure his soldiers were supplied with the rum because he said it boosted the moral of his soldiers.


The Bacardi Company set up a distillery in Cuba in 1862.


When Fidel Castro came into power, he seized all of Bacardi's assets he had in Cuba.


He seized them illegally and without pay, October 14, 1960, 


Bacardi had already moved it's significant trademarks and operations to America and Spain. 


The Bacardi Company featured it's famous Bacardi Rum Cake Recipe in their Bacardi Rum Party Book in 1977. 

Related Pages


Lemon Bundt Pound Cake
With Lemon Glaze


Old Fashioned Pound Cake
With 5 Flavors


Old Fashioned Sour Cream
Pound Cake Recipe

Return to Old Fashioned Cake Recipes

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