I’m quite fond of alcohol-flavored cake – mostly because when they bake, the alcohol itself evaporates, but you can still taste the liquor flavor. Combined with the taste of petal soft buttery cake, it is simply divine. What goes well with Bacardi rum? This perfect cake!

This barcardi rum cake looks sophisticated enough for any sort of occasion and is yet very simply and fast to make and it’s quite low cost compared to other recipes with bacardi. You can use a regular yellow cake box mix, some bacardi rum and the rest of ingredients you are sure to already have in your pantry and fridge.

For the streusel, any kind of crushed nuts will do. I use walnuts and pecans most often, but hazelnuts and almonds are also great option.

This cake always reminds me of my trips to the Caribbean and the sweet, butter-soaked and rum-laden desserts I’ve had there. If you’re opting for as little alcohol as possible and still want to keep the rum flavor, use all the alcohol on the batter. It does evaporate while baking.

But if you want to have a little kick after eating it, put the rum in the glaze as well, be very generous with the glaze, but make sure you let the cake rest covered for at least 6-7 hours so that all the rum is evenly soaked into the cake and the flavor is smooth.

This amazing Bacardi rum cake has many calories (you can see how many calories it has in nutrition facts) but it’s worth it. Good luck with this cake and I hope you’ll love it as much as I do!