CARIBBEAN RUM CAKE
Caribbean Rum Cake
- Servings: 12
- Basic Cake Mix
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, cut into small pieces
- 3 tablespoons vegetable oil
- For the Cake
- 1/2 cup finely chopped walnuts
- 1 (3.5 oz) package vanilla instant pudding mix
- 1/2 cup milk
- 4 eggs
- 1/2 cup Whaler Vanille Rum (Hawaiian-style rum)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Rum Soaking Glaze
- 1/2 cup butter (do not substitute)
- 1/4 cup water
- 1/2 cup Whaler Vanille Rum
- 1 cup granulated sugar
1. Basic cake mix; In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mixture is the consistency of fine gravel, and all the particles are the same size.
3. This mix may be contained and stored for up to 3 months in the fridge.
For the Cake:
4. Preheat the oven to 325 degrees
5. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
6. Sprinkle the chopped walnuts on the bottom.
7. Place the basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with mixer for 2-3 minutes. Scrape down the bowl halfway through. Batter should be smooth.
8. Pour into bundt pan
9. Bake for about 55 minutes (I baked for 60 and recommend you do as well because the glaze makes the cake very moist)
10. Remove from the oven and place on a cooling rack while making the soaking glaze.
Rum soaking glaze:
11. Combine the butter, water and sugar in a small saucepan.
12. Bring to a boil carefully as mixture boils over easily.
13. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
14. Remove from the heat and add the rum, mix to combine.
15. While cake is still cooling, pour some of the hot syrup over the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all the syrup is added.
16. Allow cake to cook completely in a pan before turning out onto a serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool and is even better the next day!
Website Credit: http://gastronometart.typepad.com/gastronome_tart/2011/07/caribbean-inspired-menu.html