Kezia Eniang

Food & Lifestyle Blog
Lunch

Bacardi Rum Cake

January 29, 2020

When I was approached to collaborate with Bacardi on this project during the festive period, I was elated! I’m a huge fan of the brand & of-course their rum and even though Christmas is well and truly over – January too, I have solid plans on making this Bacardi rum cake again!

What’s to love about the Bacardi Rum cake?

It’s has the perfect balance of sweetness with hints of vanilla & the [8 Year Old] Bacardi Reserva Ocho rum that thankfully doesn’t overpower the cake.

It’s moist thanks to the sweet rum syrup is drizzled ever so delicately over the cake a few minutes after it’s been out of the oven. It soaks right in not only amplifying the taste but also the texture.

Watch my recipe video on my IGTV here:

https://www.instagram.com/tv/B6bfaFXnlbQ/?utm_source=ig_web_button_share_sheet

Recipe for the cake:

225g unsalted Butter, Softened
225g muscovado Sugar
4 medium eggs
225g self-raising flour
2 tsp baking powder
1 tsp vanilla bean paste
pinch of fine sea salt
50ml whole milk
30ml BACARDI Reserva Ocho Rum

Rum Syrup (for drizzling over the rum cake :))

100g demerara sugar
50ml water
100ml BACARDI Reserva Ocho Rum
Juice and zest of 1 lime

Icing/Decoration:

200g icing sugar
20ml lime juice
10ml boiling water
1 medium pineapple (alternatively I used a pack of dehydrated pineapple slices which can be bought from the supermarket).

Extra butter for the tin
1 x 22cm non-stick bundt tin

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