Bacardi Rum Cake

Bacardi rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: generic rum

Non-alcoholic extract provides flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: generic flour

Whole wheat adds fiber.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed is a vegan alternative.

Cream together 3 sticks of butter and 3 cups of sugar in a mixer with the paddle attachment.

Scrape down the sides of the bowl and add 6 large eggs one at a time, mixing well after each addition.

Alternately add 3 cups of sifted cake flour and 1 cup of heavy whipping cream, starting and ending with cake flour.

Add about 1.5 teaspoons of vanilla extract to the batter and mix until combined.

Add chopped pecans to the bottom of a dark cake pan.

Pour the cake batter into the pan over the pecans.

Bake at 300°F for about 1 hour.

While the cake bakes, prepare the rum glaze by melting 1 stick of butter in a saucepan over medium-low heat, then add 1 cup of sugar and water, bringing it to a boil until the sugar dissolves.

Remove from heat and add Bacardi rum to the glaze.

Once the cake is done, let it cool for about 15 minutes, then poke holes in the top and pour the rum glaze over it.

Flip the cake out of the pan and drizzle more rum glaze over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens