Recipe: Bermudian Rum Cake

published Apr 26, 2006
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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

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

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.


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!)