rum cake

Caribbean Rum Cake

rum cakeThis is just Delicious easy to make and keeps well. (well I am sure it does but never lasts more than a few days). I am making this today for our Pudding after the Slow Cooker Lamb.

 

 

Ingredients:

  • 1.75 cup Butter
    1.75 cup Sugar White
    .25 cup Brown Sugar
    4 each Egg Large
    2.25 cup Plain Flour
    .5 tsp Salt
    2 tsp Baking Powder
    2 tsp Vanilla
    1 cup Sugar White
    3 tbsp Butter
    .5 tsp Salt
    2 tbsp Vanilla
    1 cup Water
    1 cup Rum
    .75 cup Desicated Coconut
    .75 cup Buttermilk

Brush the bottom and sides of a bundt pan, with the .25 cup of melted butter.
Sprinkle the desiccated coconut evenly over the bottom of the pan. Preheat the oven to 180
degrees (c).
Prepare the cake batter:

Place 1.5 cups of the softened butter in a mixing bowl
Add the sugars and beat until mixture is light and fluffy. Add the vanilla.
Add the eggs one at a time and mix well.
In a small bowl, whisk together the flour, salt, and baking powder.
Add the dry ingredients to the batter in two parts, alternating with the buttermilk.
Mix till everything is well blended. Carefully add the batter to the prepared pan.
Tap pan on the counter to level the batter.
Bake cake for 40-55 minutes, or just until cake springs back lightly to the touch and a
toothpick inserted in the middle comes out clean.
Prepare the rum syrup:
Place 1 cup sugar, 3 tablespoons butter, 1 cup water, and a pinch of salt in a small saucepan
and bring to a simmer.
Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla and
rum. Set aside.
When the cake comes out of the oven, place it on a cooling rack.
Use a thin wooden skewer to poke multiple holes in the cake Pour 1/4 of the syrup over the
cake and let it soak in. Add the remaining syrup gradually, letting it completely soak into the cake for at least an hour while the cake is in the pan.

Rum Cake in Bunt Tin
Cake cooked and left in tin to soak in Rum syrup
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