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 $0.75 at a roadside stand while
traveling.
It was the best pound cake I had ever eaten... so buttery delicious and tender.
I begged the 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!
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.
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.
Bacardi Limited spirits company began in Cuba 150 years ago and is still growing.
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