A delicious bundt cake made from scratch and then soaked with a butter-rum syrup. Not for the faint of heart!
Prep Time20 mins
Cook Time45 mins
Total Time3 hrs 5 mins
Servings: 12 servings
For the cake:
- 1 3/4 cup all-purpose flour
- 1/2 cup dry milk powder
- 6 tablespoons corn starch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter unsalted, softned
- 1 3/4 cup sugar
- 1/2 cup + 3 tablespoons canola oil
- 3/4 cup milk
- 4 large eggs
- 1/2 cup dark rum I used a Jamaican version for extra flavor
- 1 tablespoon vanilla extract
For the butter-rum syrup:
- 1/2 cup butter unsalted
- 1/2 cup water
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup dark rum
Preheat oven to 325 degrees. Spray your bundt pan with non-stick cooking spray. Make sure there's grease in every nook and cranny.
Mix together the dry ingredients in a large bowl - flour, dry milk, corn starch, baking powder, and salt. Set aside.
In a large bowl fit for a stand mixer and paddle attachement, add butter and sugar and cream together until a paste forms, about 3 minutes. It won't get light and fluffy like it does for cookie batters. That's okay! Add dry ingredients and mix on low. The mixture will turn to crumbs.
In the bowl that was used for dry ingredients, add oil, milk, eggs, and rum. Whisk together. Add to the dry ingredients in stand mixer and beat on low to combine. Scrap down the sides of the bowl to free up any un-mixed sections.
Pour batter into prepared bundt pan and bake for 40-50 minutes or until toothpick comes out clean once inserted.
When there is about 15 minutes left on the timer, begin the rum sauce. Add butter, water, sugar, and salt to a medium saucepan and set over medium heat. Bring to a roiling bowl and then remove from heat. Add rum and stir carefully because the rum will cause sauce to boil.
Let cake cool for about 10 minutes in cake pan. Then remove from pan and let it sit on plate while you clean pan to remove crumbs and grease. Add cake back to pan and poke with holes ll over using a fork or skewer. Pour sauce over cake very slowly. Let cake sit for 1-2 hours so it can absorb all the sauce (but not longer or it will get stuck in pan). Invert cake onto a plate and serve.