Yield: 16 SERVINGS
Prep time: 20 MIN
Cook time: 60 MIN
Total time: 1HR 20MIN
Although you are not a rum drinker, you may actually fall in love with this rum-flavored cake. This is the best and most simple recipe that I’ve tried! A dense yet moist cake infused with a rum & butter syrup that just takes the deliciousness to a whole other level.
FOR THE CAKE:
2¼ cups flour
¼ cup corn starch
3 tsp baking powder
½ tsp salt
1¼ cups sugar
½ cup soft butter
¼ cup canola oil (or other vegetable oil)
½ cup evaporated milk (undiluted; straight from the can)
1 tbsp pure vanilla extract
⅓ cup rum (amber rum was used for this recipe)
FOR THE RUM & BUTTER SYRUP:
¼ cup butter
½ cup sugar
¼ cup water
½ to ¾ cup rum ( I used amber rum)
½ tsp vanilla extract
TO MAKE THE CAKE:
Preheating the oven to 325°F(160°C). Grease and flour a bundt pan or funnel pan.
In a large bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
Add the milk then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
Finally, mix in the rum and vanilla extract until the batter is smooth.
Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the center comes out clean.
Let the cake cool completely before adding the syrup
TO MAKE THE RUM & BUTTER SYRUP:
Add the butter, water and sugar to a small saucepan.
Bring to a slow boil and simmer for 7 or 8 minutes.
Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
The amount of rum you add to the syrup is completely your choice.
Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
Cover the pan with plastic wrap and leave for several hours or overnight.
This cake needs no frosting or glaze. It is perfect as it is. Serve plain or frosted of your choice
Store in an airtight plastic cake container at room temperature. It lasts about 4-5 days.