Rum Cake
Moist cake heavily infused with dark rum.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Rum Cake to your week, check it against your household's allergens, and build the shopping list automatically.