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Rum Drenched Bundt Cake

April 20, 2009

It’s was my Mom’s birthday last week and I wanted to make her something special – but-  baking a cake for my Mom is difficult for me because she doesn’t like frosting (tragedy).  I adapted the recipe from Dori Greenspan’s Rum Drenched Vanilla Cakes to make one bundt since the recipe makes two loaves.  I waited until the cake cooled and brushed rum syrup over the top.  Unfortunately I had trouble taking the cake out of the pan (lesson learned, be extra meticulous about buttering those nooks and crannies) so there won’t be any pictures.  But it was delicious and the inside was beautiful- the tight crumb you’d expect from a quality pound cake.   Just the recipe after the jump.

Rum Drenched Bundt Cake
Source: Dorie Greenspan “Baking from my Home to Yours”

Cake
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking soda
pinch of salt
2 1/3 cups of sugar
2 vanilla beans, split lengthwise, seeds scraped out
6 large eggs (room temperature)
2/3 cup heavy cream
2 1/2 tablespoons dark rum
1 stick plus 7 tablespoons unsalted butter, melted and cooled

Syrup:
1/3 cup water
1/4 cup sugar
1/4 cup dark rum

Directions:
Center a rack in the oven and preheat the oven to 350 degrees F.  Brush bundt pan with melted butter.  Flour the pans, tapping out the excess.  Place the bundt pan on a baking sheet, open side up.

In a small bowl, sift together the flour, baking powder and salt.

Place the sugar into the bowl of a stand mixer fitted with the whisk attachment.  Scrape the seeds of the vanilla bean into the bowl.  Working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla.  (If you are using vanilla extract, add it later, after you’ve added the eggs.)  Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated.  Whisk in the vanilla extract, if using.  Then whisk in the heavy cream, followed by the rum.  Continuing with the whisk, gently mix in the dry ingredients in 3 additions.  The batter will be smooth and thick.  Remove the bowl from the mixer and using a rubber spatula, gently fold in the melted butter in 2 or 3 additions.

Divide the batter evenly between the prepared pans, filling them about 3/4 full.  Bake for 45 minutes to an hour, or until a toothpick inserted into a cake comes out clean.  Check the cake for color, as it will brown and cover with foil tent. While the cake is baking, prepare the rum syrup.  Stir the water and sugar together in a small saucepan over medium heat until the sugar melts, then bring to a boil.  Remove the pan from the heat and stir in the rum.  Pour the syrup into a liquid measuring cup and let cool.

When the cakes are done baking, let cool in pans for 10 minutes.  Gently turn out onto a wire rack.  Place a plate or baking sheet below the wire rack to catch excess syrup.  Poke holes all over the cake and pour the syrup all over the cake. Leave the cakes on the rack to cool to room temperature.

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