Rum Cake

 

Rum equals yum!

Ok, that’s a bit cheesy but its true! Find a good quality rum and you’ll find incredible flavours that are going to make you think yum. I’ve found a great rum, both in looks and taste. I don’t drink but I love to bake with spirits and liquors. I also can’t resist a fun and intricate looking bottle with stand out labelling.

Apparently on the 16th August its national rum day, who knew? I was sent a bottle of Captain Morgan Spiced Gold Rum to make fun treats with and this gorgeous Rum Cake is the first of them.

Apart from the regular ingredients you find in cakes, flour, sugar, butter, eggs this cake has no additional flavourings apart from rum. For my first rum inspired recipe I didn’t want anything else to detract from the earthy spicy-ness that Captain Morgan Spiced Gold Rum holds, I wanted all its unique flavour that makes it such a popular rum to shine and boy oh boy does this cake shine.

Captain Morgan Spiced Gold Rum is a secret recipe, but with notes of vanilla, warm spices, soft fruity-ness with hints of oak, this rum is divine. Aged in charred white oak barrels, this creates taste and colours which are rich and blend wonderfully with the Caribbean rum they use.

This bundt cake is buttermilk based which provides a rich crumb to this sultry scented and flavoured cake. A good old measure of rum is also incorporated into the cake which would be fine as it is, but then there’s the glaze. It reminded me of rum butter and it’s kind of what it is. Butter, sugar and rum get heated together on the stove them half of it gets poured onto the cake whilst it’s still in the tin then the rest get’s brushed over the top once it’s been removed.

Adults only I’m afraid for this cake. Seeing as it contains such a lot of rum it make it’s a special treat for the grown ups of the house. It would make a wonderful laid back dessert if your throwing a dinner party for example, paired with an espresso and a dollop crème fraiche, it’s a special treat that shouldn’t be missed out on.

 

Rum Cake

Course: Bundt Cake
Servings: 12 slices
Prep time: 15 min
Total time: 55 min

Ingredients

Cake

  • 360 grams Cake flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Bicarbonate soda
  • 1/4 teaspoon Maldon sea salt
  • 227 grams Unsalted butter room temperature
  • 300 grams Golden caster sugar
  • 100 grams Light brown muscovado sugar
  • 4 large Eggs
  • 60 ml Captain Morgan Spiced Golden Rum
  • 250 ml Buttermilk

Glaze

  • 70 grams Unsalted butter room temperature
  • 150 grams Caster sugar
  • 60 ml Captain Morgan Spiced Golden Rum

Instructions

Cake

  1. Pre-heat the oven to 175C and grease a 10 cup capacity bundt tin with non-stick spray. Set aside.

  2. In a medium bowl, whisk together the flour, baking powder, bicarbonate soda and salt. Set aside.

  3. In the bowl of a free-standing mixer, fitted with a paddle attachment cream together the butter and both sugars until smooth, creamy and fluffy. Scrape down the bowl with a spatula.

  4. Add the eggs one at a time, mixing well between each addition and scraping down the bowl between each addition to.

  5. Combine the rum with the buttermilk. Starting and ending with the dry ingredients, add 1/3 of the flour mix mixing until just incorporated then add 1/2 the buttermilk mixture, again mixing until just incorporated. Continue to do this until everything has been added then remove the bowl from the stand and give a stir using your spatula.

  6. Scrape the batter into the cake tin, smooth over the top and bake for 40-45 minutes or until a cake tester inserted into the centre comes out clean. Set on a wire rack and make the glaze.

Glaze

  1. Place all the glaze ingredients into a small saucepan and set over a low heat. Heat until the butter has melted and the sugar has dissolved. Pierce holes in the base of the cake using a tooth-pick then gently pour over half the glaze. 

  2. Set the rest aside and leave the cake in its tin for 30 minutes, then invert onto the wire rack and brush the remaining glaze on top. If the glaze has thickened, gently heat again. Leave to cool completely.

Notes

  • Recipe adapted from Vintage Cakes - Julie Richardson.
  • This will last in a cake tin with a tight-fitted lid for up to 3 days.
  • Store in a cool, dry place away from direct sunlight.

Comments

Trackbacks

  • Leave a Reply

    Your email address will not be published. Fields marked as * are mandatory