Top-ranked recipe named "Bicardi Rum Cake"
This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.
"I've made alot of good rum cakes. This one is the BEST! I love the
richness from the milk. I've also tried making this with butterscotch pudding. It boosts the flavor even more. It doesn't read as butterscoth, just richer. And it adds a nice color. My husband says it makes it taste more "golden". I cut the sugar in the glaze a bit. But only because I love the bite of
good rum. Thanks for sharing!!! "
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
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ChristinaR83 2 months agoI've made this several time to rave reviews! I used captain Morgan spiced rum. For a thicker glaze, use half the rum (1/4 c). As mentioned, tastes great a few days after baking to let the glaze soak in. I bake 1-2 days ahead and keep in fridge before eating. Thanks for the recipe!
iceynpink 2 years agoI love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
Mari_the_sweet_baker 2 years agoVery rich in the rum flavor. For this one i used the golden rum, still it was very tasty. I absolutely loved the moist texture. Definately making this again. C:
elizabethbigred 3 years agoYou need to revise you butter to 1stick not 1 butter so everyone will know.
Miashia 3 years agoI made this last week it was the bomb!!! Now I have a few family members want me make them one.
rosaliebrewersimpson 3 years agoVery good
Rcchica 3 years agoWe have been making this for years at xmas time except we use spiced rum. It tastes better on about the third day. Great with a scoop of ice cream
mommyyoder 3 years agoMy grandmother has made this for years, now I do. Every Christmas I make this cake as gifts. I use spiced rum or dark rum.
sheris 3 years agoI prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
Humbug3 3 years agoI made this without the nuts upon request. The cake was really strong! Next time I will continue to heat the glaze after adding the rum to kill some of the potency.