Rum Cake

I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.

There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze. 

I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.

This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.

Rum Cake for Easter, MyLastBite.com

Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding 
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum

Glaze Ingredients:
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum

Topping:
1 Package of Edible Flowers
Powder Sugar

Instructions:
Preheat oven to 325 degrees F.

Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour

Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum. 

After removing cake from oven, cool in pan then invert onto a serving plate.

Using a toothpick or fork, prick holes on top for glaze.

Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.

Add powdered sugar and arrange fresh flowers on top.

Mentioned above:

My dad in Scotland

Glenmorangie Scotch

My sister

Afaf

Peter

Depaz Rum

Bacardi Rum

Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon

Rum Cake on Foodista

About these ads

5 Comments

Filed under Recipes

5 responses to “Rum Cake

  1. Jo! I never get enough of reading your blog; it is so interesting.
    The fresh flowers on this cake are stunning!
    I look at this photo, I feel like their speaking to me.
    Peter! Enjoy this beautiful cake, what a nice surprise
    Happy Easter to both of you and I love you!

  2. That looks beautiful and delicious.

  3. I haven’t had a Bacardi Rum Cake since it became popular…what, 20-30 years ago?! Your version looks beautiful — and makes me want to taste it again.

  4. Anything with rum is a winner in my book. Being Puerto Rican, it is something essential for me to have. Wow, now I sound like a drunk. Anyway, thanks for the wonderful rum cake recipe!

    Eric

  5. Ohhh that looks so yummy. I love the fresh flowers too. Great cake!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s