Make the BEST Rum Cake with my easy Bacardi Rum Cake Recipe! This delicious bundt cake is packed with a generous amount of rum in the batter and buttery rum glaze. An incredibly moist cake that’s perfect for special occasions.
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In search of a Rum Cake recipe? You’ve landed at the perfect spot! This is my version of the retro Bacardi Rum Cake (circa 1970) made entirely from scratch.
I don’t use yellow cake mix or instant vanilla pudding in my recipe. Rest assured, this cake is still super-easy to make and even more delicious.
And you can definitely taste the rum in this cake – no, it won’t make you tipsy, but yes, it will make you groan with delight!
RUM CAKE INGREDIENTS
You will need a 10-cup bundt pan for this recipe. I chose one that fits into my Instant Vortex Versa Zone Air Fryer because, as you know, I am all about the air fryer these days. You can also bake it in your oven of course, I won’t judge.
- Flour – I use all-purpose flour, a.k.a plain, flour with added baking powder
- Cornstarch, a.k.a cornflour
- Sugar – caster sugar or granulated
- Pinch salt
- Softened unsalted butter (or you can use margarine/ baking spread)
- Large eggs – room temperature eggs will prevent the batter from curdling
- Vanilla bean paste or vanilla extract
- Bacardi rum – golden rum or spiced rum are best
- Butter, sugar, maple syrup, vanilla and rum for the glaze
- Optional ingredient: finely chopped walnuts or pecans
HOW TO MAKE MY BACARDI RUM CAKE RECIPE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREP YOUR CAKE PAN
STEP 1 Mist a 10-cup pan with cake release and dust well with flour. Shake the pan so the flour coats all the nooks and crannies and discard any excess flour. You can also grease the pan with shortening and sprinkle with flour.
MAKE THE CAKE
STEP 2 Sift the flour, sugar, cornstarch, baking powder and salt into a large mixing bowl. Add the butter, eggs, vanilla and rum. Beat together with a hand or stand mixer, gradually increasing the speed as ingredients combine. Use a spatula to scrape the sides and bottom of the bowl halfway through.
STEP 3 Pour the batter into the prepared pan and level with a palette knife or spatula.
BAKE IN THE OVEN OR THE AIR FRYER
STEP 6 Bake in a 160°C / 320°F preheated oven for 40-45 minutes. Air Fry at 155°C / 310°F for 40 minutes or until the cake is golden, well risen and passes the toothpick test.
STEP 7 Leave the cake in the pan for 5 minutes. Carefully invert the cake onto a wire rack to cool. The cake should release from the pan easily, provided you have greased it properly!
PREPARE THE RUM SAUCE / GLAZE
STEP 8 Make the rum glaze while the cake is baking. Combine all the ingredients apart from the rum in the saucepan to make the glaze. Stir over medium heat until the butter melts and sugar dissolves. Take off the heat and add the rum.
SERVE AND ENJOY
STEP 9 Poke holes over the cake with a skewer. Gradually drizzle the rum glaze over the cake, allowing it to soak in before adding more. Slice, serve and expect everyone to ask for seconds.
SERVING SUGGESTIONS Rum cake is the perfect dessert for Christmas, Thanksgiving or any special occasions. I love to serve it after dinner with coffee or as an extra-special afternoon treat. The cake is so deliciously moist – thanks to that buttery rum glaze! – that it doesn’t need any extras.
RECIPE TIPS AND NOTES
HOW TO TELL IF YOUR CAKE IS BAKED Insert a toothpick or skewer in the thickest part – your tester should come out clean. If there’s wet batter or lots of moist crumbs you will need to bake it for a little longer. If you have an instant-read thermometer you can check whether the internal temperature is at least 98°C / 208°F.
BAKING IN AN AIR FRYER You will need an extra-large or double zone air fryer for this cake. Check the cake pan fits inside the air fryer basket and remove the rack to allow extra space for the cake to rise. You might need to adjust the baking time to suit your air fryer model.
ADDING NUTS Sprinkle finely chopped walnuts or pecans over the bottom of the pan before adding the batter.
DO I HAVE TO USE BACARDI RUM? Although the original recipe calls for Bacardi, you can use any type of golden rum, dark rum or spiced rum in this cake. I would avoid white rum though, I think dark rum is better for baking.
PROTECT YOUR BUNDT PANS! You should have no trouble releasing the cake from your pan, provided you have greased it properly. Good-quality bundt pans, such as NordicWare, have a non-stick coating which can wear off if you stick them in a dishwasher. Best to hand wash them with warm soapy water.
STORING RUM CAKE This cake keeps well in an air-tight container at room temperature for up to five days. You can also freeze it, covering it in layers of plastic wrap and foil for up to three months.
HAVE YOU MADE MY RUM CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Bacardi Rum Cake
Ingredients
For the cake
- 2 cups (260g) flour all-purpose / plain
- 1 ½ cups (300g) sugar caster or granulated
- 1 tbsp cornstarch (cornflour)
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup (226g) softened unsalted butter or margarine (Stork)
- 4 eggs large
- 1 tsp vanilla bean paste
- 2 tbsp rum Bacardi Golden or Dark Rum
For the rum glaze
- ¼ cup (55g) unsalted butter , cubed
- ¼ cup (50g) sugar
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- ¼ cup (60ml) rum Bacardi Golden or Dark Rum
Instructions
Grease the pan
- Mist a 10-cup bundt pan with cake release and dust well with flour. Shake the pan so the flour coats all the nooks and crannies and discard any excess flour. You can also grease the pan with shortening and sprinkle with flour.
Prepare the cake
- Gather all your ingredients and a large mixing bowl. Sift the flour, sugar, cornstarch, baking powder and salt into the bowl.2 cups (260g) flour, 1 ½ cups (300g) sugar, 1 tbsp cornstarch, 3 tsp baking powder, ¼ tsp salt
- Add the butter, eggs, vanilla and rum. Beat together with a hand or stand mixer, gradually increasing the speed as ingredients combine. Use a spatula to scrape the sides and bottom of the bowl halfway through.1 cup (226g) softened unsalted butter, 4 eggs, 1 tsp vanilla bean paste, 2 tbsp rum
- Pour the batter into the prepared pan and level with a palette knife or spatula.
To Oven Bake
- Bake in a 160°C / 320°F preheated oven for 40-45 minutes, or until the cake is golden, well risen and passes the toothpick test.
To Air Fry
- Remove the rack from the air fryer basket. Place the cake in the basket and bake at 155°C / 310°F for 40 minutes, no need to preheat first.
Make the rum glaze
- Make the glaze while the cake is baking. Combine all the ingredients apart from the rum in the saucepan to make the glaze. Stir over medium heat until the butter melts and sugar dissolves. Take off the heat and add the rum.¼ cup (55g) unsalted butter, ¼ cup (50g) sugar, 2 tbsp maple syrup, 1 tsp vanilla bean paste, ¼ cup (60ml) rum
Finishing Touches
- Leave the cake in the pan for 5 minutes. Carefully invert the cake onto a wire rack to cool. The cake should release from the pan easily, provided you have greased it properly!
- Poke holes over the cake with a skewer. Gradually drizzle the rum glaze over the cake, allowing it to soak in before adding more. Slice, serve and expect everyone to ask for seconds.
Video
Notes
Finely chop 1/2 cup (65g) walnuts or pecans. Sprinkle those to the bottom of the greased cake pan before adding the batter. Useful Tools
- Blossom Bundt Pan or any good quality 10-cup Bunt pan
- Electric hand mixer or a stand mixer
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- Cake release spray
- I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of Bundt pan – as long as the capacity is 10 cups or 2.5 liters.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
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