An easy Bacardi rum cake from scratch! It is a tender yellow cake with a generous amount of rum in both the cake batter and in the rich, buttery glaze! The crunchy pecans and coconut are baked right into the cake for the perfect bite!
Spray a 10-12 cup Bundt or tube pan with cooking spray and then flour it. Add a bit of flour around the bottom then tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan. You can also use that nifty spray that has both oil and flour.
Sprinkle the pecans and coconut around the bottom of the pan.
To make the cake:
Sift together cake flour, cornstarch, salt and baking powder. Set aside.
In a small bowl whisk together rum and sour cream. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in the eggs one at a time followed by egg yolks, scraping down the sides of the bowl after every two eggs or so.
Switch the mixer to low and then alternately add the flour mixture and sour cream. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream because I like to scrape it all out with a rubber spatula.
Pour into prepared pan and smooth the top.
Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven and the size of your bundt pan. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
Let it COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool completely. Prick the cake all over with a cake tester or skewer.
To make the glaze:
Melt the butter in a pot. Stir in the water and sugar and boil for 5 minutes. Remove from the heat and stir in the rum.
With the cake on a wire rack sent over a baking sheet or rimmed plate, slowly pour the glaze over the cake, allowing it to sink in. I did two rounds of soaking with the glaze. I poured the excess glaze back into the pot and then poured it over the cake again.
Notes
Presentation – I suggest baking this cake in a bundt pan for the visual interest. On that note, don’t skimp on the pecans and coconut. They bake beautifully into the cake and make a stunning design on top.Flavor Tips - The flavor of the rum is present in both the cake batter and in the glaze, so you should choose a rum that you enjoy. I prefer a dark rum. You could also use a spiced rum for an additional flavor element. I would not suggest using a flavored rum because it will be overpowering.Variations – Choose your favorite dried nuts or fruits to change up the flavor of the toppings. You could also add bit of an extract or spice to change up the flavors.Storage – Cool rum cake completely prior to wrapping. Wrap unsliced or sliced cake well in plastic wrap. Store at room temperature for up to 3 days. An excessively warm or humid room will cause it to mold prematurely. Refrigerate for up to a week or freeze for up to two months.This cake stores and ships really well! You could also wrap really well and freeze for a later date or a trifle!Yield: 10-12 cup bundt Cake