king arthur's caribean rum cake
Recipe from: http://www.kingarthurflour.com/recipes/caribbean-rum-cake-recipe?go=EP121126J
prep time
30 Min
cook time
50 Min
method
Bake
yield
Ingredients
- RUM CAKE BASE
- 2 cups king arthur all purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, unsalted, softened
- 1/2 cup pastry cream filling mix or instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1/2 cup white or golden rum
- 1/4 teaspoon butter rum flavor
- 1/4 cup pecan flour, for dusting baking pan
- RUM SOAKING SYRUP
- 1/2 cup butter, unsalted
- 1/4 cup water
- 1 cup sugar
- 1/2 cup white or golden rum
- 1/2 teaspoon vanilla
How To Make king arthur's caribean rum cake
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Step 1Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside.
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Step 2Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.
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Step 3Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
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Step 4Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
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Step 5Leave the cake in the pan to cool slightly while you make the soaking syrup.
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Step 6In 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.
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Step 7Pour about 1/4 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.
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Step 8Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.
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Step 9Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
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Step 10Yield: one large or two small bundt cakes. Cake freezes very well. http://www.kingarthurflour.com/recipes/caribbean-rum-cake-recipe?go=EP121126J
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