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Classic Cruzan Rum Cake

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From US Virgin Islands 2014 Calendar with recipes by Angela Spenceley, author of A Taste of the Caribbean

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Ingredients

  • Glaze:
  • 3 3 3 cups all-purpose flour
  • 3 3 3 cups all-purpose flour
  • 3 3 3 cups all-purpose flour
  • 1 1 1 tsp salt
  • 1 1 1 tsp salt
  • 1 1 1 tsp salt
  • 1 1 1 tsp baking powder
  • 1 1 1 tsp baking powder
  • 1 1 1 tsp baking powder
  • 1/2 1/2 1/2 tsp baking soda
  • 1/2 1/2 1/2 tsp baking soda
  • 1/2 1/2 1/2 tsp baking soda
  • 1/2 1/2 1/2 cup sour cream, room temperature
  • 1/2 1/2 1/2 cup sour cream, room temperature
  • 1/2 1/2 1/2 cup sour cream, room temperature
  • 1/4 1/4 1/4 cup dark Cruzan rum
  • 1/4 1/4 1/4 cup dark Cruzan rum
  • 1/4 1/4 1/4 cup dark Cruzan rum
  • 1 1 1 Tbsp vanilla extract
  • 1 1 1 Tbsp vanilla extract
  • 1 1 1 Tbsp vanilla extract
  • 1/2 1/2 1/2 tsp orange extract
  • 1/2 1/2 1/2 tsp orange extract
  • 1/2 1/2 1/2 tsp orange extract
  • 1 1 1 Tbsp lemon juice
  • 1 1 1 Tbsp lemon juice
  • 1 1 1 Tbsp lemon juice
  • 1 1 1 tsp grated lemon zest
  • 1 1 1 tsp grated lemon zest
  • 1 1 1 tsp grated lemon zest
  • 18 18 1/4 Tbsp (2 1/4 sticks) butter, cut into small pieces, softened
  • 18 18 1/4 Tbsp (2 1/4 sticks) butter, cut into small pieces, softened
  • 18 18 1/4 Tbsp (2 1/4 sticks) butter, cut into small pieces, softened
  • 2 2 2 cups sugar
  • 2 2 2 cups sugar
  • 2 2 2 cups sugar
  • 4 4 2 large eggs, plus 2 extra yolks, room temperature
  • 4 4 2 large eggs, plus 2 extra yolks, room temperature
  • 4 4 2 large eggs, plus 2 extra yolks, room temperature
  • Glaze:
  • Glaze:
  • 2/3 2/3 2/3 cup granulated sugar
  • 2/3 2/3 2/3 cup granulated sugar
  • 2/3 2/3 2/3 cup granulated sugar
  • 1/2 1/2 1/2 cup dark Cruzan rum
  • 1/2 1/2 1/2 cup dark Cruzan rum
  • 1/2 1/2 1/2 cup dark Cruzan rum
  • 2 2 2 Tbsp water
  • 2 2 2 Tbsp water
  • 2 2 2 Tbsp water
  • 3 3 3 Tbsp butter, softened
  • 3 3 3 Tbsp butter, softened
  • 3 3 3 Tbsp butter, softened
  • 1 1 1 cup confectioner's sugar
  • 1 1 1 cup confectioner's sugar
  • 1 1 1 cup confectioner's sugar
  • 1/2 1/2 1/2 cup unsweetened shredded coconut
  • 1/2 1/2 1/2 cup unsweetened shredded coconut
  • 1/2 1/2 1/2 cup unsweetened shredded coconut
  • 1/4 1/4 1/4 cup dark Cruzan rum
  • 1/4 1/4 1/4 cup dark Cruzan rum
  • 1/4 1/4 1/4 cup dark Cruzan rum

Details

Servings 12

Preparation

Step 1

Place oven rack in lower-mid position. Preheat oven to 350. Grease and flour 12-cup non-stick tube or Bundt pan. Combine flour, salt, baking powder, soda in medium bowl, setting aside. Separately, whisk sour cream, rum, vanilla and orange extracts, lemon juice and zest together.

In another medium bowl, cream together butter and sugar using medium-high mixer speed until light and fluffy (2-3 minutes). Beat in eggs, reducing speed to low. Gradually whisk flour mixture and sour cream mixture. Scrape batter into pan, tapping pan on counter to release air. Bake 50 to 60 minutes until an inserted toothpick comes out clean. Leave cake in pan and cool on wire rack for 30 minutes.

Glaze: Bring granulated sugar, 1/2 cup of rum and water to a boil over medium heat in small pan until sugar dissolves, about 2 minutes. Whisk in butter, cool syrup for 30 minutes. Remove cake from pan, prick all over with a fork. Brush glaze over cake, reserving about 1/3 of glaze. Wait 2 hours. Combine confectioner's sugar, shredding coconut, remaining glaze and 1/4 cup rum. Dribble over top of cake. Allow glaze to firm up, about 20 minutes.

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