Thursday, July 15, 2021

Rum Cake - #BundtBakers

Rum Cake
Rum Cake

I swore I was not going to bake any cakes until I lost all the weight I gained this mango season. But after doing some really hated burpees, I thought I earned a reward. Rum cake to be specific. My fellow Jamaicans think of a fruit cake when I mention rum cake but tourists think vanilla cake soaked in rum. I guess the Tortuga style cake is what they are offered in the resorts? Who knows.  This one is definitely a vanilla cake since fruit cakes are not my first preference. 

The Bundt Bakers are baking with booze today. Scroll down to feast your eyes on some other boozy cakes.

Rum Cake



315 grams all purpose flour
42 grams cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup oil
1/4 cup rum
1 tablespoon vanilla
170 grams butter
2 cups sugar
4 eggs

Rum syrup

1/4 cup butter
1/2 cup sugar
1/4 cup water
1/2 cup strong rum (I used J Wray & Nephew white Overproof)
1/2 teaspoon vanilla

Preheat oven to 350 F.
Thoroughly grease a Bundt pan.
Whisk flour, cornstarch, baking powder, baking soda, and salt. 
Whisk together buttermilk, oil, rum, and vanilla. 
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing each until it's is blended in. 
Alternate adding the dry mixture and the wet mixture. Add the dry mixture in 3 parts and the wet in 2 parts. Mix only until it is just combined and there are no streaks of flour. 
Pour the mixture into the thoroughly greased Bundt pan. 
Bake 40 minutes or until a skewer inserted into the cake comes out clean. 

Immediately after the cake is out of the oven, start on the rum syrup. Add the butter, sugar, and water to a saucepan over medium low heat. Simmer until the sugar has completely dissolved. 
Remove from the flame and add the rum and the vanilla. 

Poke the cake, still in the pan, several times with a long skewer. Slowly drizzle about a third of the syrup over the cake. Let it rest for 5-10 minutes. 

Turn the cake out onto a platter and poke the cake several times again. Slowly drizzle the remaining syrup over the cake. Don't rush it, you want it to soak into the cake and not run off. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Tuesday, July 13, 2021

Garlic Rolls #BreadBakers

Garlic Rolls

This month the Bread Bakers are baking up their favourite loaves. I decided to do a combination of my favourite (filled rolls) and my mother's favourite (garlic). These are extra buttery (diets are broken here) and full of flavour. This is definitely one for my regular rotation. 

On the day I made these, internet was down and my nephews were with me. No internet is a child's worst nightmare, apparently. However, the 9 year old offered to help instead of just (*ahem* along with) bugging me for mobile data. He rolled out the dough, spread filling, rolled it up and even sliced. I was quite proud of him. He's showing more interest in helping in the kitchen so I need to set up more things for him to do. The 2 year old also a approved. I caught him stealing the middles of the rolls while they were still cooling. He doesn't usually eat bread so I was happy to see him eating this.

Be sure to scroll down to see some other favourite breads!

Garlic Rolls


480g - 520g flour
2 tablespoons sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
3/4 cup water (See notes)
1/4 cup oil
2 eggs
1 yolk

3/4 cup butter
8 cloves garlic
1/2 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix 480g flour, sugar, yeast, and salt. Whisk together water, oil, eggs and the yolk. 
Add to the wet ingredients to the dry ingredients. Knead until it forms a smooth, soft, and cohesive dough approximately 7 minutes. 
If the dough is wet, add in some more flour. If it feels too dry, splash in a little water at a time. 

Allow the dough to rise in an oiled bowl until doubled. I prefer to let this rise into the fridge overnight. 

Mix together all the filling ingredients.  Divide the filling into two. Half will fill the rolls and the rest will be brushed on after baking.

Grease a 9" x 13" pan and a 9" pan. You can so bigger rolls than I did and put them all in one pan.

Divide dough into 2 pieces. Roll each of the pieces into an approximately 12" x 10" rectangle. Spread the filling across the dough. Roll the dough up starting along the long side. 

Use a knife or floss to cut rolls a little higher than an inch and place them in each pan.

Allow to rise about 25 minutes or until doubled.

Bake 30-35 minutes or until golden.

Remove the rolls from the oven and immediately brush with the remaining filling. 


  • The original recipe used a cup of water. That was way too much for my dough. I would probably even start with 1/2 cup of water and then increase as needed.
  • These are super buttery! You could cut down on some of the filling (maybe cutting back from the amount brushed on after baking) and still have some delicious rolls.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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