Author: Ciao Chow Linda via King Arthur Flour
A rum-soaked cake with a tender, moist crumb.
- FOR THE CAKE:
- 2 cups unbleached all purpose flour
- 1½ cups sugar
- 3.4-ounce box instant vanilla pudding mix (not sugar-free)* (I used a smaller box of 1.5 oz)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- ½ cup milk, at room temperature
- 4 large eggs, at room temperature
- ½ cup rum, plain or spiced (I used Bacardi gold rum)
- 2 teaspoons vanilla extract
- ¼ teaspoon butter rum flavor (I omitted this)
- ⅓ cup chopped walnuts
- FOR THE SYRUP:
- 8 tablespoons (1/2 cup) unsalted butter
- ¼ cup water
- 1 cup sugar
- ¼ teaspoon salt
- ½ cup rum, plain or spiced
- ½ teaspoon vanilla extract
- Preheat the oven to 325°F.
- Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
- Beat in the milk, then beat in the eggs one at a time.
- Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
- Stir in the rum, vanilla, and butter-rum flavor, if using.
- Generously butter a 10- to 12-cup Bundt pan with cooking spray, then spritz with cooking spray.
- Sprinkle the inside of the pan with the chopped walnuts.
- Pour the batter into the prepared pan and spread level with a spatula.
- Bake the cake for 50 to 60 minutes.
- When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center.
- Remove the cake from the oven.
- Leave the cake in the pan to cool slightly while you make the syrup.
- In a medium-sized saucepan combine the syrup ingredients, except vanilla.
- Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly.
- Remove from the heat and stir in the vanilla.
- Use a long skewer to poke holes all over the cake.
- Pour about ¼ cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
- Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup.
- When ready to serve, loosen the edges of the cake and invert onto your serving plate.
- If the cake won’t release, don't force it.
- Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup.
- (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.)
- Remove the cake from the oven, and tip it onto the serving plate.
- Serve with hot coffee or tea.
- The cake is very moist, fragrant and potent.
- Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/02/caribbean-rum-cake.html
3.5.3251