Ingredients: |
Ingredients: Cake
2 cups unbleached all-purpose flour
1 1/2 cups sugar
8 T. unsalted butter, softened
3.4 oz. box instant vanilla pudding mix
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup rum, plain or spiced
2 tsp. pure vanilla extract
1/4 tsp. butter rum flavor
1/4 cup almond flour, for dusting baking pan
Soaking Syrup
8 T. unsalted butter
1/4 cup water
1 cup sugar
1/4 tsp. salt
1/2 cup rum
1/2 tsp pure vanilla extract
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Directions: |
Directions:Preheat the oven to 325º
Place all the cake ingredients except the rum, vanilla, butter-rum flavor and almond flour in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.
Grease a 10-12 cup bundt pan, sprinkle with the almond flour, and turn the pan to coat evenly. Pour the batter into the prepared pan and spread level with a spatula. Bake the cake for 45-55 minutes, until a cake tester inserted into the center comes out clean. Leave the cake in the pan to cool slightly while you make the soaking syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto a serving plate. If the cake won't release, place it in the oven, turn the oven to 350º, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate. |
This recipe for Caribbean Rum Cake is from