MarthaRayDeen's Caribbean Rum Cake
By
Martha Ray Deen
@MarthaRayDeen
5
Blue Ribbon Recipe
This made from scratch rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake. This is good!
The Test Kitchen
Ingredients
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2 ccake flour (or 1 3/4 c. all purpose flour + 1/4 c. corn starch)
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1 1/2 cgranulated sugar
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4 tspbaking powder
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1 tspsalt
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1/2 cbutter, cut into bits (do not substitute)
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3 Tbspvegetable oil
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1 pkgvanilla instant pudding mix (3.5 oz)
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1/2 cmilk
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4 mediumeggs
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1/4 cdark rum
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1/4 cvanilla rum (I used Cruzan)
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1/2 cvegetable oil
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1 tsppure vanilla extract
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1/2 cchopped walnuts (for bottom of pan, not in cake)
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RUM GLAZE
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1/2 cbutter (do not substitute)
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1/4 cwater
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1 cgranulated sugar
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1/2 cvanilla rum (I used Cruzan)
How to Make MarthaRayDeen's Caribbean Rum Cake
- Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up.
Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish! - Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).