- 1
Ingredients
- For the glaze:
- 2 1/2 cups Flour
- 1/3 cup Unsweetened Cocoa Powder (not Dutch-processed)
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1/2 cup rum
- 1 oz Red Food Color
- 2 tsp Vanilla
- 1 tbsp white vinegar
- 1-1/2 chopped nuts
- 1 cup white sugar
- 1/2 cup butter
- 2 tbsp water
- 3/4 cup rum
Preparation
Step 1
Sprinkle nuts evenly on bottom of greased bundt pan.
Cream the butter and sugar together until fluffy, then add the eggs. Beat until combined, and then add the vanilla extract. While that’s working, sift your dry ingredients into a bowl.
Whisk the buttermilk, rum, and food coloring together. Add the sifted dry ingredients alternately with the liquid ingredients, beginning and ending with dry ingredients. Lastly, add the vinegar and mix until just combined. Pour the batter into a well-greased bundt pan.
The cake will bake for about an hour. When the cake is almost ready to come out of the oven, make the glaze by cooking sugar, butter, and water until dissolved and bubbling. Remove from heat and add the rum. I usually start the glaze 10 minutes before the cake is done, and then it’s still plenty hot when it’s time for the final step.
Using a wooden skewer or toothpick, poke holes all over the cake, then slowly pour the glaze over the cake. Let it cool for an hour or two in the pan before unmolding.
Since it’s a rum cake, it doesn’t really need a glaze. But, I happened to have some cream cheese icing lying around, so I thinned it down with some milk and poured it over the cake. It does add a little extra “something” to the cake, but it’s not a necessity.
Directions
Preheat oven to 325°. Grease a large bundt pan.
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well with each addition. Stir in vanilla extract.
In a measuring cup, whisk the buttermilk, rum, and food coloring together. Sift the dry ingredients into a small mixing bowl.
Add the dry ingredients to the mixture alternately with the liquid ingredients, beginning and ending with the dry ingredients. Pour into prepared bundt pan.
Bake at for 1 hour, or until knife or skewer inserted into the cake comes back clean. Remove from oven and place on a wire rack to glaze.
Make the glaze: Place butter, sugar, and water in a heavy bottomed saucepan over medium heat. Heat, stirring, until butter is melted. Bring mixture to a boil and boil for 1-2 minutes, or until sugar is completed dissolved. Remove from heat and slowly add the rum. Pour the hot glaze over the warm cake.
Copyright 2016 by The Broke Baker, all rights reserved