Rum Cake Recipe | Bakepedia

Rum Cake

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A Very Adult, Rum-Laden Bundt Cake

Rum cake closeupWarning: Adult Content. This recipe contains “A” for alcohol, “B” for butter and booze and “C” for cream. This is a rich, buttery cake, laden with rum both before and after baking. If you don’t like rum, don’t make this cake! This is meant to be a bit – how should we put it – aromatic. Many rum cake recipes on the Internet use a boxed mix. Our scratch version is richer than rich and quite potent. Use a rum that you enjoy as a beverage. We like an assertive dark amber for this cake, such as Diplomatico Reserva Exclusiva Rum. Enjoy.

Rum cake summerhill

Rum Cake
Author: 
Makes: Serves 10 to 12
 
Ingredients
Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (3 sticks) unsalted butter
  • 1 ½ cups sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ½ cup dark rum
Rum Syrup:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sugar
  • ¼ cup water
  • ⅔ cup dark rum
Instructions
  1. Position a rack in the middle of the oven. Preheat the oven to 325°F. Thoroughly coat the inside of a 12-cup Bundt pan with baking spray (the kind that contains fat and flour, such as Baker’s Joy); set aside.
  2. For the Cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar and beat until very light and fluffy, about 3 minutes more, scraping down the bowl’s sides as needed. Beat in the vanilla. Beat in the eggs one at a time, scraping down after each addition and allowing each egg to be absorbed before continuing. Follow with beating in egg yolk. Be patient with this step. Beat in rum. If mixture looks a little curdled, that’s okay. Add the flour mixture gradually and beat briefly until smooth. Pour into the prepared pan and smooth top with a small offset spatula.
  4. Bake the cake for about 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake shows a few moist crumbs when removed. Let cool on a rack until barely warm to the touch. Meanwhile make rum syrup.
  5. Make the Rum Syrup: Melt butter in a small saucepan. Whisk in sugar and water and bring to a boil over medium heat. Allow to boil for a minute or two until sugar is dissolved and mixture thickens a bit. Take off heat and whisk in rum.
  6. Pierce cake all over while still in pan (it should still be a tiny bit warm) and slowly begin to brush warm syrup over cake. Allow each application to absorb before adding more. Keep adding rum syrup until you use about half of the rum mixture. Unmold the cake onto a serving platter (we like to use one with a rim to hold any extra liquid), pierce the top, sides and center all over and continue to brush with rum syrup until it is all used. Do this slowly so that the syrup is absorbed; if you see it pooling at the base of the cake you are going too quickly. The cake is ready to serve or store under a cake dome at room temperature for up to 3 days. We like it on days 2 and 3 even more!
Below you can see the Bundt cake, before and after unmolding, in the NordicWare Anniversary Bundt Pan. One spritz of baking spray (the kind with grease and flour) and unmolding is effortless. This image was snapped while we were on the set of The Better Show. Check out our video of the segment called Baking with Spirit and watch me glaze this cake with lots of rum!

rum cake on Better set

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Rum Cake

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