Description
This delicious Bacardi Rum Cake is a tender, moist yellow cake infused with a generous amount of dark rum both in the batter and the rich, buttery glaze. It features crunchy pecans and shredded sweetened coconut baked right into the cake, creating a perfect balance of flavors and textures. Baked at a moderate temperature, this cake is perfect for celebrations or as a decadent treat for rum lovers.
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 (softened)
- 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 even heat distribution and baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, cornstarch, baking powder, and kosher salt. This ensures all the dry ingredients are evenly combined for a consistent cake texture.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and 2 ½ cups granulated sugar until light and fluffy. This step incorporates air, helping the cake rise.
- Add Eggs: Add the 3 whole eggs and 3 egg yolks to the creamed butter and sugar mixture, beating well after each addition to incorporate fully.
- Incorporate Wet Ingredients: Add the sour cream and ½ cup dark rum to the egg mixture and blend until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Fold in Add-Ins: Gently fold in the chopped pecans and shredded sweetened coconut, distributing them evenly throughout the batter.
- Prepare the Baking Pan: Grease and flour a bundt or tube pan to prevent sticking. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake is baking, combine the melted unsalted butter, water, 1 cup granulated sugar, and ½ cup dark rum in a saucepan. Heat over medium heat, stirring frequently until the sugar is dissolved and the mixture is smooth and glossy. Remove from heat and set aside.
- Apply Glaze: Once the cake is done, immediately remove it from the oven and while still warm, poke holes all over the cake using a skewer or toothpick. Slowly pour the rum glaze over the cake, allowing it to soak in and absorb.
- Cool and Serve: Let the cake cool completely in the pan on a wire rack. Once cooled, invert the cake onto a serving plate. Slice and enjoy the rich interplay of flavors from the rum, pecans, and coconut.
Notes
- This rum cake is made completely from scratch, with no mix required, boasting a beautiful combination of yellow cake with rum-infused butter glaze.
- The crunchy pecans and shredded sweetened coconut baked in provide delightful texture and flavor contrast.
- Baking at 325°F convection helps the cake cook evenly and develop a golden crust.
- Poking holes in the warm cake allows the rum glaze to deeply penetrate, enhancing moisture and taste.
- Use high-quality dark rum for the best flavor impact.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- 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
