偶寐卡美記 • Hermit 2008

AlwaysOrderDessert.com
A recipe for homemade from-scratch rum cake made with no boxed mixes. Similar to Tortuga Rum Cake. The best from-scratch rum cake recipe!

5 stars
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Yield: 10 Servings
Ingredients 
1/2 cup crushed walnuts
1 1/2 cups granulated white sugar
1/2 cup unsalted butter
3 tablespoons + 1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY Vanilla Pudding Mix (Click here for my easy pudding mix recipe or substitute one 3.4oz box of store bought pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum
1 tablespoon pure vanilla extract
For the Rum Syrup:
1/2 cup unsalted butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon kosher salt
1/2 cup dark rum 
Directions 
1. Preheat oven to 325 degrees. Grease and flour a bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside. 

2. In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

4. Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes. 

6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble). 

7. Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter.

Keeps covered for 1 week at room temperature.

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One traditional Bahamian favorite is rum cake. Here’s how to prepare the decadent dessert and enjoy a taste of The Bahamas at home! It’s also great served as a snack with a hot cup of coffee or tea.

RUM CAKE

Serves 12-16

Ingredients:

• Cooking spray
• 2 ½ cups cake flour
• 1 ¼ teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 ¾ cups sugar
• 10 tablespoons unsalted butter, melted
• ½ cup buttermilk, room temperature
• ½ cup dark or light rum (not spiced)
• 3 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 6 large egg yolks
• 3 large egg whites

For sauce:

• ½ cup butter
• ¼ cup water
• 1 cup white sugar
• ¼ cup rum

Directions:

Preheat oven to 350°F. Grease a bundt pan with cooking spray, then add a few tablespoons of white sugar to the inside of the pan and gently tap and turn it around until the inside of the pan is coated in sugar. In a large bowl, whisk together flour, baking powder, salt, baking soda, and 1 ½ cups sugar. In a separate bowl, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. In another bowl, beat egg whites at medium-high speed until foamy. Blend in the remaining ¼ cup sugar. Beat until stiff peaks form and set aside. Gradually pour butter mixture into flour mixture and mix on medium-low speed until just combined. Fold in the whipped egg whites until no streaks remain. Pour the batter evenly into the bundt pan and bake for 40-50 minutes, until a toothpick inserted in the middle of the cake comes out clean. Transfer to a cooling rack and let it cool for at least 15 minutes.

Make the butter rum sauce: Whisk together the sugar, butter, and water in a medium saucepan. Bring to a boil over medium-high heat and continue to boil for five minutes. Remove from heat and carefully stir in rum.

Once the cake has cooled slightly, poke holes all over its surface with a toothpick or skewer. Pour about half of the butter rum sauce over the cake. Let it rest 5-10 minutes, until the sauce is absorbed. Carefully tip the cake onto a serving platter and drizzle the remaining sauce over the cake. Serve immediately or cover until ready to serve.

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www.thebahamasrumcakefactory.com George:)

www.nassauparadiseisland.com/recipe-rum-cake

www.theredheadbaker.com/bahamian-rum-cake/

www.africanbites.com/rum-cake-rum-glaze/

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