There was a time when alcohol was pretty much a special occasion thing and only drunks and bums drank rum- or sailors drinking Rum and Coca-Cola! This Bacardi rum cake recipe actually goes back to the 40s and was a favorite for winter evenings. Did my Mom make it? Nope! She wouldn't allow booze in her house! Even though....... Dad did sneak in cooking wine and sometimes a little real wine for cooking. Shhhh, don't tell Mom!
- 1 stick butter
- 1 stick margarine
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla flavoring
- 1 teaspoon rum flavoring
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Cream together butter and margarine on medium speed of mixer until mixed.
- Mix in sugar a little at a time, until the mixture is light and fluffy.
- Do not mix at high speed.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla and rum flavorings.
- Sift together flour, baking powder, soda, and salt.
- Gently fold into creamed mixture, alternating with buttermilk, starting and ending with flour.
- Pour into a greased and floured tube pan.
- Bake in a preheated oven at 325 for about one hour, until a toothpick inserted into cake comes out clean.
- Remove from oven and glaze, immediately.
Bacardi Rum Glaze
- 2 sticks butter
- 1 cup sugar
- 1/4 cup Bacardi Light Rum
- Mix butter and sugar over low heat.
- Remove from heat and stir in Rum.
- Pour hot glaze over hot cake in pan.
- Leave in the pan for two hours before removing.
You might want to serve this up with some Egg Nog at Christmas or some hot spiced cider or even some cocoa!