RECIPE: Rum Cake

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Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter.

Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but this is a more accessible homemade version.

Look for a robust rum that has lots of vanilla and spice flavour. A more subtle light rum won’t have a pronounced flavour after the cake bakes. When tightly wrapped in foil or plastic wrap, rum cake will last up to two weeks in the fridge.

For the cake:

125g unsalted butter

250g self-raising flour

60g walnuts, chopped

30g cornflour

3 tsp baking powder

1 tsp salt

4 eggs

200ml whole milk

200ml dark rum

1 tbsp vanilla extract

6 tbsp vegetable oil

300g granulated sugar

1 x 75g packet creme caramel pudding

For the rum syrup:

125g unsalted butter

75ml water

150g granulated sugar

pinch of salt

100ml dark rum

DIRECTIONS

Preheat oven to 350° and grease and flour cake tin. Add chopped walnuts to bottom of pan.

In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined.

Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack.

While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes.

Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.

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