Rum Cake - #BundtBakers

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

Ingredients

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

Directions

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. 

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

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