RUM CAKE (Bizocho de Ron)

From: by Carroll Pellegrinelli

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing.


Serves: 12 to 16 people


  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum

Ingrdients for the Glaze

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Baca

Cooking Instructions

  1. Cake Preheat oven to 325° F.
  2. Grease and flour 12-cup Bundt pan.
  3. Sprinkle nuts on bottom of pan. Combine all cake ingredients.
  4. Beat for 2 minutes on high with electric mixer.
  5. Pour into prepared pan.
  6. Bake for 1 hour.
  7. Cool in pan.
  8. Invert on serving plate.
  9. Prick top with fork.
  10. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
  11. Glaze Melt butter in saucepan.
  12. Stir in water and sugar.
  13. Boil 5 minutes, stirring constantly.
  14. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Cooking Notes

I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for
breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a
long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped
to soldiers overseas. They got there just fine.

*I use milk for added nutritional value. Water may be used instead.