Butter Rum Cake!!

taken from All Cakes Considered by Melissa Gray
I'm using my bundt pan again! :0)

2 sticks (1 cup/225g) unsalted butter, room temp
1 cup of sugar
1 cup light brown sugar
4 large eggs (4 medium eggs for UK bakers)
1 tbsp Bacardi rum or other light run
3 cups cake flour (sponge flour for UK bakers)
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk

  1. Pre-heat oven 325F or 170C, prepare your bundt pan or whatever dish you choose to use!
  2. Cream butter on a medium speed and gradually add both sugars, beat well.
  3. Add the eggs, one at a time, beat well after each egg.
  4. Add rum.
  5. While those are mixing in a separate bowl dry whisk the flour, salt, baking powder, and baking soda together.
  6. Slow the mixer down to low and add 1 cup of flour, beat. Add 1/3 cup of the buttermilk, beat. When it’s all added in increase speed to medium-high and beat until well incorporated.
  7. Pour batter into pan. Remember if you’re using a bundt pan it’s recommended to pour the batter into one side and let it slowly fill the pan up.
  8. Bake for 1 hour or until a skewer of your choice comes out clean.
batter all ready to go
for the glaze:
1/3 cup unsalted butter
¾ cups sugar
3 tbsp water
2 tsp Bacardi rum

  1. Melt the butter in a small saucepan
  2. Add sugar, water, and rum and stir until smooth.
  3. Remove from the heat.
before removing from the pan poke holes in the top (will be the bottom) and pour 3 quarters of the glaze over cake it should seep into all the holes you just poked in it. Which is the whole point!

turned out bundt cake; be sure to grease pan then leave upside down on a towel to drain I then sprinkle a little dusting of flour. these pans should be non-stick, but every little helps. also make sure to wait for the full 10 minutes or more cooling time before turning it out!

pour the rest of the glaze over the top! done!
to finish:
  1. As soon as the cake is out of the oven poke holes in it.
  2. Then pour a little less then half the glaze over the cake.
  3. Let cool in bundt pan for 10-15 minutes
  4. Unmold the cake on a cake rack
  5. Cool for 10 more minutes.
  6. Drizzle the rest of the glaze over the cake.
  7. Once the cake has cooled transfer to a cake stand/plate/whatever you want to transfer it to. Who am I to tell you what to do? ;0) Enjoy!!

On my other bundt cake post someone wrote that it looks like a pine cone and they are so right!!

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