Caribbean Style Rum Cake- Caribbean(Pick an island) #142

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 Caribbean Style Rum Cake- Caribbean (Pick an island) #142

This cake is a delicious, dense rum cake. Yes, there is a lot of rum in it, and it’s definitely not for those avoiding alcohol. The cake has an incredible moist texture and rich flavor.  It’samazing!

Heads up: Make the day before you are planning to serve it.



Cake:

2 c. All-purpose flour

1-1/2 c. Sugar

3.4 oz box instant vanilla pudding mix (not sugar-free)

2 tsp. Baking powder

1 tsp. Salt

8 T. Unsalted butter, softened

1/2 c. Vegetable oil

1/2 c. Milk, at room temperature

4 large eggs, room temperature

1/2 c. Rum, plain or spiced

2 tsp. Vanilla extract

1/4 c. Almond flour, for dusting baking pan, optional

Syrup:

8 T. Unsalted butter

1/4 c. Water

1 c. Sugar

1/4 tsp. Salt

1/2 c. Rum, plain or spiced

1/2 tsp. Vanilla extract

  1. Preheat the oven 325F. Grease and flour a 10-12 cup Bundt pan. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour. Shake out any excess.
  2. 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.
  3. 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.
  4. Stir in the rum and vanilla.
  5. Pour into the prepared pan and bake for 50-60 minutes. Cake will be done when a tester comes out clean.
  6. Remove from oven and leave the cake in the pan to cool slightly while you make the syrup.
  7. Syrup:  In a medium-sized saucepan combine the syrup ingredients, except vanilla. 
  8. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for 5-8 minutes, until the syrup thickens slightly.  
  9. Remove from the heat and stir in the vanilla.
  10. Use a long skewer to poke holes all over the cake.  Pour 1/4 c. Of the syrup over the cake (still in pan).  Allow the syrup to soak in, then repeat again and again until all the syrup is used.
  11. 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.
  12. 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 350F, and warm for about 10 minutes, to soften the sticky syrup.  Remove the cake from the oven, and tip it onto the serving plate.
Results: Delicious!! I anticipated that the rum taste would be too strong.  It wasn’t or I’m getting use to booze in my afternoon tea. I made 1/2 measure because there were only 4 of us for Christmas dinner. It would have been the perfect size if the cake wasn’t as good as it was. We all wished I had made full size. Oh well, I’ll just have to make it again.  As you can see from the pics, I used one of my special designed pans. Now that I have figured out that every nook in this pan must be greased and floured, I really like it.  The cake did stick to the pan but that was quickly remedied by heating it for a few minutes to soften the rum syrup.
Bottom Line: Easy and delicious and not too boozy.

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