Originally posted December 15, 2014

Rum Cake

Rum Cake by Humuhumu


A classic recipe, from an old Bacardi ad. Package sizes have changed over the years, but I didn't worry about that, and the cake came out just fine. Better than fine, it was great! The original calls for Bacardi, but I used Lost Spirits Polynesian Inspired rum, a high-proof rum with rich, fruity flavors (think banana & pineapple). When I first had this cake, made by my friend Dottie, she used Lemon Hart 151, and that was amazing. Any darker rum will do nicely, just don't reach for a light rum.


  • Cake:
  • 1 cup chopped walnuts
  • 1 package yellow cake mix
  • 1 small package vanilla instant pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup flavorful rum
  • Glaze:
  • 1/4 lb salted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup flavorful rum
10 servings


Preheat oven to 325ยบ. Grease and flower a bundt pan. Sprinkle the walnuts in the bottom of the pan.

Mix the remaining cake ingredients together. Pour the batter into the bundt pan. Give the pan a good jostle to make sure the batter works its way around the walnuts, and to get any bubbles out. Bake one hour.

Let the cake cool; while it's cooling, make the glaze. Melt the butter in a saucepan. Stir in the water and sugar. Let it boil for five minutes, stirring constantly. Remove from heat, stir in the rum.

While the cake is still in the pan, prick holes in it with a long skewer, and pour some of the glaze on top. Give it some time to seep in, then invert the cake onto a plate. Prick holes in the top of the cake, and pour the glaze all over the top and sides. Use a silicone basting brush to keep bringing the glaze up and around the cake. Give it time to seep in, then apply more.

2 hours



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Adapted from

A mid-century ad for Bacardi rum


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