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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Cake, Dessert
Cuisine: American
Keyword: Air Fryer Rum Cake, Bacardi Rum Cake, Rum Cake Recipe
1cup(226g) softened unsalted butter or margarine (Stork)
4eggslarge
1tspvanilla bean paste
2tbsprumBacardi Golden or Dark Rum
For the rum glaze
¼cup(55g) unsalted butter, cubed
¼cup(50g) sugar
2tbspmaple syrup
1tspvanilla bean paste
¼cup(60ml) rumBacardi 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
Adding nuts 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
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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