Recipe: Bermudian Rum Cake

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We celebrated the birthday of a Bermudian friend a few nights ago. On the menu were Dark & Stormies and Rum Cake, of course. Being with child, I did not gulp a D&S, but I did enjoy the cake. The recipe, in its original form, comes from the birthday boy's mother in Bermuda, who gets it from Bacardi. The host took some liberties with mom's recipe (she uses packaged cake mix), and developed her own version...

Bermudian Rum Cake

Cake:
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jello vanilla pudding mix
1 cup chopped pecans

Glaze:
1 stick butter
1 cup sugar
1/2 cup dark rum

Preheat oven to 325°

Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.

In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and oj mixture, mix well.

Sprinkle chopped pecans in a greased and floured bundt pan and pour cake mixture on top.

Bake for 1 hour at 325°. Cool. Invert on plate, prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.

Glaze:

Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.

(Thanks, Jenny and Hopie!)

Per serving, based on 4 servings. (% daily value)
Calories
1512
Fat
71.8 g (110.5%)
Saturated
18.7 g (93.3%)
Trans
1.1 g
Carbs
182.4 g (60.8%)
Fiber
4.5 g (18.1%)
Sugars
130.2 g
Protein
10.4 g (20.8%)
Cholesterol
63.8 mg (21.3%)
Sodium
582.6 mg (24.3%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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