Caribbean

Rum Cake

Name: Rum Cake
Total time: 120 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: Cake: 2 cups flour; 1 1/2 cups sugar; 1/2 cup butter; 1/2 cup oil; 4 eggs; 1/2 cup dark rum; 1/2 cup milk. Syrup: 1/2 cup butter; 1 cup sugar; 1/4 cup water; 1/2 cup dark rum

Moist cake heavily infused with dark rum.

120 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Make the batter: Preheat oven to 325°F. Cream the butter, oil, and sugar until fluffy. Beat in the eggs one at a time.

2
Alternate wet and dry: Whisk the flour and baking powder. In another bowl, mix the milk, rum, and vanilla. Add the dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry.
3
Bake: Pour the batter into a heavily greased Bundt pan. Bake for 50-60 minutes until a skewer comes out clean. Leave the cake in the pan.
4
Make the rum syrup: In a saucepan, melt the butter, stir in the sugar and water. Bring to a rolling boil for 5 minutes. Remove from heat and carefully stir in the dark rum.
5
Soak the cake: While the cake is still warm in the pan, poke holes all over the bottom. Pour the hot rum syrup over the cake slowly, letting it absorb. Let it sit for at least 2 hours before inverting onto a plate.

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