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 of butter
- 1 stick of 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 at medium speed until combined.
- 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 the 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 the cake comes out clean.
- Remove from oven and glaze immediately.
Bacardi Rum Glaze
- 2 sticks of 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 should serve this with some Egg Nog at Christmas, hot spiced cider, or even cocoa!