Rum Cake (From Scratch!)
- Yield 12
- Prep 30 minutes
- Cook 45 minutes
- Total 15 minutes
Rum Cake (From Scratch!) is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
- 10 tablespoons unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup rum
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
Method
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) keep nearby.
In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Keep nearby.
In clean bowl of a stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30-45 seconds. With whisk still running, add in the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, about 60-90 more seconds. Move the whipped egg whites to a separate bowl and keep nearby.
Tip in the flour mixture to now-empty mixing bowl. Using the whisk attachment again, gradually pour in butter mixture and mix on medium-low speed until it is just combined, about 15 seconds. (Don’t overmix!) Stop the mixer and scrape whisk and sides of bowl. Put back mixer to medium-low speed and beat until the mixture is smooth and fully incorporated, about 10 to 15 more seconds. Fold about 1/3 of the whipped egg whites into batter until just combined, then add the remaining whites and gently fold the cook
Tip the batter evenly into the sugared bundt pan. Roast for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. (Don’t overbake!) move the cake to a cooling rack and let it cool for at least 15 minutes. (While the cake cools — or even better, while it’s in the oven — make the butter-rum sauce. Instructions below.)
Once the cake is slightly cool, use a toothpick or skewer to poke lots of holes all over the surface of the cake (while it is still in the pan.) Pour about half of the butter rum sauce over the surface of the cake. Let it rest for 5-10 minutes until the sauce is absorbed. Then carefully invert the cake onto a serving platter or pedestal, and drizzle the remaining sauce evenly on top of the cake.
Plate while it is hot, or cover until ready to serve.
In a medium saucepan, whisk together sugar, butter and water until combined. Raise to a boil over medium-a hot burner, stirring occasionally, and continue to boil for 5 minutes or until the sugar is completely dissolved. Lift from heat and gradually mix in rum (carefully, as the rum will make the sauce boil up again).
