Rum Cake

(yay phone pictures!)

I didn’t get a chance to blog about this cake last week since I made it super early in the morning and then headed out onto the road to hang out at a cottage for my days off. It was lovely!

I’d never made rum cake before, and only ever had it once and it was a Tortuga rum cake from the Bahamas. I only remember it being about twelve million times better than I had anticipated. I didn’t want anything fancy for the cottage, and something with alcohol in it would be good, right? Right.

Rum cake it was, and it was delicious. It wasn’t too dense, it definitely tasted like rum, had a perfect sweetness and lovely soft texture. I’ve already been asked to make it again. It tasted like a doughnut from Tim Horton’s that I can’t quite put a name to…hmm. SO GOOD!

Rum Bundt Cake

1 1/2 cups soft butter
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons lemon zest
1/2 cup dark rum
1/4 cup banana liqueur (I didn’t have any so I just used extra rum!)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whipping cream
3/4 cup sour cream

Preheat your oven to 350F, and grease a 10″ bundt pan and set aside.
In a mixing bowl, beat together the butter and sugar until super light and fluffy. Add the eggs one at a time and beat until all incorporated. Mix in the vanilla, lemon zest and rum. In a separate bowl, whisk together all the dry ingredients. Add those to the mixing bowl with the eggs and mix on low speed while pouring in the cream+sour cream. Spoon the mixture into your bundt pan and bake for about 50 minutes.  Remove from the oven when a toothpick inserted in the centre comes out clean. Once the cake comes out of the oven, allow it to cool for 10 minutes. Then invert it onto a cooling wrack, poke holes all over it with a toothpick and pour the rum syrup over top. Allow to cool fully.

Rum Syrup (make while the cake is baking)

3/4 cup butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur (again, I didn’t have any so I used coconut rum this time!)

Heat all the ingredients together in a saucepan over medium heat and cook until slightly thickened and the sugar is dissolved. Try not to drink with a straw.

 

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