After I posted the Bacardi Rum cake, I got some messages telling me that instant pudding mix and yellow cake mix is not readily available where they are.
Hhhhmmm….let’s see what I can do with that. So I tried making a rum cake from scratch. 🤔
This time, unlike all the other testing for this recipe, I used Malibu Rum (coconut is one of my favorite flavors!). But…you can barely taste the coconut or the rum in this recipe. Even with the added glaze. So, bad choice. Next time I’ll stick with Bacardi.
You can definitely add coconut flakes to the batter (1 tablespoon or so) if you are going to use the Malibu rum. And if you want a more pronounced flavor, try adding 1 teaspoon of coconut flavoring too.
OR you can also replace the rum with the original BACARDI, and sprinkle the greased bowl with pecans before pouring in the batter.
The cake looks pretty and is fluffy, so that was great. It tastes really good with a tender crumb too.
This cake rises high so I only recommend using the big ELB bowl when preparing it.
This is it’s own Rum Cake. It doesn’t taste like the original Bacardi rum cake made with boxed mixes, but it is delicious and light. If you want a more strongly flavored cake, use the optional glaze.
If you do not have buttermilk, you can use 2 1/2 tablespoons milk and 1/2 tablespoon white vinegar. Let that sit a few minutes until it curdles, then use in the recipe.
I hope you like this recipe! I made use of ingredients that, I believe, is accessible wherever you are, so that anyone can prepare this. And it’s super easy to make.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1/4 cup butter, softened
1/3 cup sugar
3 tablespoons buttermilk
2 tablespoon rum (I used Malibu Rum)
3/4 cup unbleached all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon water
1 tablespoon butter
2 tablespoons Malibu rum
1. Grease the big ELB bowl and set aside.
2. In a small bowl, cream butter and sugar until thick. Add egg, buttermilk, and rum. Mix well.
3. Add flour, baking powder, baking soda, and salt. Stir until blended.
4. Pour into the prepared bowl. Smooth top and drop on the counter a couple of times to get rid of air bubbles.
5. Cover with foil and place in the ELB base. Add 3 ELB cups of water to the base. Cover and let steam until done, about 1 hour.
6. Carefully open the ELB, remove the foil and insert a skewer in the middle of the cake. It should come out clean.
7. Cool on a wire rack.
8. Prepare glaze if using: In a small saucepan, place sugar, water, and butter. Heat over low heat, stirring constantly. When sugar is dissolved, remove from heat and add in the rum. Stir.
9. Pour the glaze over the cake, 1 tablespoon at a time, waiting until it absorbs before adding the next.