Hot Buttered Baking: Moist Pecan-Encrusted Rum Cake
Every year on my birthday I always ask my mother to make the famous Bacardi rum cake recipe.
It’s a favorite in our family and it wasn’t until my 20s that I truly enjoyed the taste of the cake.
When I was a child my mother would always make this cake for my grandfather’s birthday.
I remember being a bit disappointed because I didn’t like the taste of rum.
It was bitter, pungent and not the chocolate cake I always hoped for.
But as my taste buds matured, I learned to enjoy the complex flavor of the cake.
The super moist texture combined with the crunch of pecans soon made me drool.
I’m even guilty of eating leftover cake for breakfast with a cup of coffee.
It’s intensely delicious.
Even though it has a super rummy flavor, the rum is cooked so you won’t be left feeling intoxicated.
It’s probably my favorite cake in the world and I got to eat it last week on my birthday.
For a truly decadent culinary experience, make this cake today and taste what you have been missing.
Moist Pecan-Encrusted Rum Cake
- 1 box yellow cake mix (18 ½ ounce box)
- 1 cup chopped pecans
- 1 package instant vanilla pudding mix (3.4-ounce box)
- 4 eggs
- ½ cup cold milk or cold water
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup dark rum
- ¼ to ½ cup super soft butter
- 2 to 3 cups powdered sugar
- ½ to 1 teaspoon vanilla extract
- Enough milk or cream to reach the consistency desired
- Grease and flour a Bundt cake pan or angel food cake pan, about 10 inches in size.
- Sprinkle the chopped nuts in the bottom of the prepared cake pan.
- In the bowl of an electric mixer, combine the cake mix, pudding mix, eggs, milk, vegetable oil and rum. Beat for two minutes on high speed, or until thoroughly mixed.
- Spoon the batter over the nuts in the prepared pan. Smooth the surface with a spoon or spatula.
- Bake the cake at 325 degrees Fahrenheit for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and place the pan on a wire cooling rack to cool for 10 minutes.
- Once cool enough to touch, remove the cake from the pan and place on the wire cooling rack to finish cooling.
- While the cake is cooling, melt the butter over low heat on the stove in a medium sized sauce pan.
- Stir in the water and sugar. Bring the mixture to a boil and boil for 5 minutes, stirring constantly so the mixture doesn’t burn.
- Remove the mixture from the heat and stir in the rum.
- Use a long skewer to poke several holes in the top of the cake. Spoon the still warm glaze over the top of the cake, allowing the glaze to soak into the loaf. Repeat this process until all the glaze is used up.
- In a mixing bowl, combine the butter, powdered sugar, vanilla extract and milk.
- Add the milk as desired to create the consistency you want. The frosting should be stiff, but whipped enough to spread over the cake with ease.
- Use piping tools and sprinkles to create an extra elegant frosting design.
- This cake is best when it has been allowed to sit for a day or two before consumption. This allows the rum to really soak into the cake, making it even softer and more delicious.
- It’s best to frost the cake at the last minute. So make the cake and glaze one to two days before your event and actually frost it the day-of your celebration.