Goodies by Anna: Caribbean Rum Cake

This Caribbean Rum Cake is moist, delicious and soaked in a whole lotta rum! The tender yellow cake base is infused with rum in the batter, and is soaking in a tasty buttery rum syrup after baking. If you like a really moist rich cake with the tropical flavor of rum, here is how you can make your own.

You can find the basic recipe here. Start by spraying a 10 to 12 cup bundt pan with Pam then sprinkle in the pecan flour (I used hazelnut flour) and turn the pan to coat evenly. If you don’t want to risk your cake sticking to the pan, just spray the pan well with Pam for Baking. Set aside.

Warning: I had trouble getting this cake out of the pan. The “top” of the cake stuck so my dad pried it out with a spatula and we kind of fit it back on top. The cake still tastes really good in spite of this hiccup, however, if I make this again I will not coat the pan with the nut flour because I think that may be why the cake stuck.

Preheat the oven to 325 degrees.

Rum Cake: Place all the cake ingredients except for the rum and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, making sure to scrape down the bowl after one minute.

Add the rum and vanilla to the batter and mix for another minute. Pour the batter evenly into the prepared pan and bake for 50 to 60 minutes. When done the cake will begin to pull away from the sides of the pan and the top with be a nice golden brown.You can also insert a skewer into the center of the cake. If it comes out clean the cake is done.

Leave the cake to cool while you make the rum syrup.

Rum Syrup: In a medium saucepan combine the butter, water, sugar and rum. Bring to a boil then reduce to simmer and cook until slightly thickened, around 5 to 8 minutes. Remove from heat and stir in vanilla.

Pour the syrup over the cake, around 1/4 cup at a time, allowing the syrup to soak into the cake before adding more. Repeat until all the syrup has soaked into the cake. I use a skewer to poke holes all over the cake to allow the syrup to absorb a little faster.

Cover the pan with plastic wrap and let sit over night before serving. When ready to serve, loosen the edges of the cake from the pan and invert onto a serving platter. Dust the top of the cake with powdered sugar just before serving.

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