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Original Barcardi Rum Cake Recipe

Article by Sky Taylor, Diet Bites

Calories are for one Barcardi as generally served in public:

1 fluid ounce of Barcardi White Label Rum
1 teaspoon of extra-fine sugar
1 1/2 fluid ounces of fresh lime juice
1/2 fluid ounce of Grenadine Syrup

Barcardi Calories & Carb Grams

One Barcardi contains about 144 calories and 18.7 carb grams.

One teaspoon of sugar contains about 18 calories. One teaspoon of Grenadine Syrup contains 75 calories, 3.12 sugar grams and 4.48 total carb grams; one Tablespoon contains 54 calories and 13.38 total carb grams - and 9.31 sugar grams.

Calories in rum vary based on brand and alcohol proof.

Original Barcardi Rum Cake Recipe

It's loaded with rum but because the alcohol is cooked out amid the baking process amid high heat, it won't make the 'eater' feel 'loaded'. The cake is very easy to make and is so yummy. It's also substantial in caloric content - so if you enjoy be sure to limit serving size. What's life without a little rum cake!

Begin preparing the rum cake by preheating your oven to 325 degrees. It should be ready for the cake batter by the time it takes you to put the ingredients together.

Take time to prepare your cake pan. A bundt pan works great - as does a funnel cake pan or a tube cake pan. It needs to be round and deep, and preferably non-stick. It should measure 9" to 10" in diameter.

Even if the pan is non-stick you'll need to coat it with a small film of vegetable shortening and cake flour. Be sure to dust the excess flour from the pan before filling with the batter. If you wish to use cooking spray, you can certainly use that in place of the shortening and flour and using such can save a few calories.

We'll end our beginning preparations of the rum cake by arranging 1 cup of nuts on the bottom of the cake pan. Use either coarsely chopped walnuts or pecans - whichever you like best.

Recipe Ingredients for Barcardi Rum Cake Batter:

1 box of yellow cake mix which contains pudding in the mix (18 ounce box)
4 large or jumbo eggs
1/2 cup of vegetable oil - and be sure it's vegetable based; canola oil is a great choice
1/2 cup of cold water
1/2 cup of Barcardi Rum - light or dark

To prepare the batter place all of the ingredients into a deep bowl and combine thoroughly with an electric mixer. Transfer the batter into the prepared cake pan using a spoon so that the pecans or walnuts are not disturbed.

It takes the rum cake about an hour to bake - and you can use the old 'doneness' test by inserting a clean toothpick into the center of the cake. If if comes out clean and free of batter, then the cake is ready to be removed from the oven. Next, remove the cake from the pan after a small space of cooling. As the cake cools a bit - it will shrink and be easier to remove - but don't wait until it's completely cooled or sticking may occur.

On to the final phase - the glaze.

Recipe Ingredients for Barcardi Rum Cake Glaze:

1/2 cup of unsalted butter
1/4 cup of water
1 cup of granulated table sugar (brown sugar, either dark or light is also a great option)
1/2 cup of Barcardi Rum - light or dark

You'll need to use a heavy sauce pan so that the glaze mixture doesn't stick or burn. First, melt the butter using low heat as butter is very easy to burn. Add the sugar and the water and allow to cook (boil) for five minutes. Be sure to stir at a constant rate to prevent burning.

Remove the glaze from the heat and add the rum. You don't even want to think about getting the rum close to the heat of the stove, particularly gas flames.

Poke holes in the top of the rum cake and pour onto the cake.


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