Nana Recipe Wednesday–Bacardi Rum Cake

by Sarah on August 14, 2013

It’s high time for another booze cake. This rum cake must have have been as popular as Nana’s Kahlua Cake, because like that Kahlua cake, there about 20 recipe cards for this in Nana’s giant recipe box.  And it’s easy to see why they were both so popular.  It’s easy to make.  It keeps extremely well because it’s loaded with booze.  No frosting.  Plus, there’s the  booze.

Nana and Lenore look like either A) They have had too much rum; or B)  They haven’t yet had enough rum.  The photo above was taken in Japan.  Nana and her friend and neighbor Lenore were visiting Nana’s sister the Sister no doubt. These old gals sure got around.

Like any coffee cake, you’re going to put the nuts on the bottom of the pan so they end up being on the top of your cake.  And like the Kahlua cake, you poke a bunch of holes in the cake and then pour on a booze-and-butter glaze.  The amount of glaze seems ridiculous, but just keep pouring it on slooowwwllyyy. Our cake will act like a little bundt sponge and soak it all up.  Save a little to brush onto the outside of the cake.

The recipe cards for this cake specifically calls for Bacardi.  I wonder if this was a promo recipe that the liquor company put out?  I wonder if this was created before or after the Cuban Revolution?  Bacardi has a long history. The company was started by Spaniard Facund Bacardí i Massó in 1862 after he and his brother emigrated to Cuba.  Did you know that Bacardi was a Cuban rum until then?  They are presently located in Bermuda. Of course Bacardi is nowhere to be found in Cuba now.  The Cubans have their own brand, Havana Club (not to be confused with Bacardi’s version of Havana Club). Ernest Hemingway supposedly always ordered his daiquiris with Bacardi White Label.  Mmm.  I do love a daiquiri.

P.S.  The glaze is boiled, but the rum is added at the end.  You may want to use discretion where little kids are concerned with this cake.

Nana's Bacardi Rum Cake


  • 1 cup chopped pecans or walnuts
  • 1 package yellow cake mix (with pudding in the mix!)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • 1/4 lb butter (1 cube)
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum


  • Preheat oven to 325*. Grease and flour tube or Bundt pan. Sprinkle nuts over bottom of pan. Mix all other ingredients and pour batter over the nuts. Bake one hour.
  • Cool cake on rack.
  • While cake is cooling, melt butter in a saucepan. Stir in sugar, boil 5 minutes, stirring constantly. Remove from heat and add rum.
  • Poke holes all over the cake. Pour on the glaze, reserving about 1/4 cup to brush on top.
  • Invert cake onto serving plate. Brush on the remaining glaze.

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