Rum Cake – A delicious bundt cake made from scratch and then soaked with a butter-rum syrup. Not for the faint of heart!
It’s cake time! I don’t make cakes often, because, frankly, I’m not a huge fan of cake. It can be dry and blah and I dislike more cakes than I like them.
But there have been two cakes in the past year that have changed my life – this cream cheese pound cake and these Nutella crunch cupcakes. And they both had the same quality in common: they were unbelievably moist! Moist cake has the ability to move mountains and change minds. And it certainly did for me.
Today’s cake recipe falls into the same category: moist moist moist. I first fell in love with this cake at a friends wedding in Miami. Her wedding cake was made with rum cake and I could not stop eating it. It had the best texture and moisture and that rum flavor! Holy moly! So I just had to give the recipe a try for myself.
So here it is – my version of classic Rum Cake!
Rum cake isn’t just regular cake with a little rum. There is added cornstarch and milk powder to help the cake get that extra moisture we need that’s also perfect for absorbing the rum sauce without getting crumbly and oversaturated.
Oh and that rum sauce, y’all…It is quite strong. I had to even reduce it by 1/3 from the original recipe because it was too much for me. But I think I’ve kept just enough in there to add the perfect amount of boozy flavor. But feel free to add more if you’re feeling up for it!
When it comes to the recipe, I have a few tips., but not many because this recipe is pretty easy to follow. But just in case, these tips are here to help ya out:
- Bundt pans can be a pain to use if you don’t grease it properly. You don’t to spend all that time making a cake that won’t leave the pan! So make sure to get grease in every nook and cranny of your pan.
- This recipe calls for dry milk powder. This was a new ingredient for me and might be for you, too. But it was pretty easy to find at my local grocery store. It was in the same aisle as the condensed milk and evaporated milk.
- I used Jamaican dark rum for this cake to give it the right flavor. I’ve seen recipes that use either, but I highly recommend dark rum.
- Once the cake is done baking and has cooled for 10 minutes, we have to remove it from the bundt pan, clean the pan, and add it back to the pan so we can add the rum sauce. I like keeping the cake in the pan to add the rum sauce so it can trap all the sauce into the cake. However, cake baking 101 says we cannot keep cakes in a pan for too long or else the grease will act like a glue and hold on to the cake. That’s why we have to clean the pan first before adding the cake back to it.
There you have it – my new favorite cake recipe! How long can you wait before making this?? I bet not too long!
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