I’ve been on a lifelong quest to find the perfect Rum Cake, ever since a colleague’s wife baked one for me and wouldn’t hand over the recipe. I think this dark Golden Rum Cake is it.
Video up next, written version below.
Recipe
Ingredients:
Cake Batter
- 300g Plain Flour
- 1tsp Bicarbonate of Soda
- 1tsp Allspice
- 1tsp Cinnamon
- 1tsp Nutmeg
- 350g Caster Sugar
- 110g Vegetable Oil
- 3 Eggs
- 140g Milk
- 60g Dark Rum
- 100g Chopped (or bashed) Walnuts
Glaze
- 250g Unsalted Butter
- 250g Sugar
- 300ml Dark Rum
- 60ml water
Method:
Cake:
- Preheat oven to 150°C/300°F
- Grease and flour a 25cm/10″ Bundt tin
- Scatter the chopped (or bashed) walnuts in the Bundt tin
- Add Sugar, Oil, Eggs, Milk and Rum to mixer and blend until incorporated.
- Add flour to mixer and blend until incorporated
- Add spices and bicarb to the mixer and blend until incorporated
- Pour mix into Bundt tin
- Place in oven for 45-60 mins or until a knife inserted to the centre comes out clean, turning half way if your oven cooks unevenly.
- Let cool in the tin.
- Once fully cooled, turn out of the tin to unstick it, then return to the tin for glazing.
Glaze
It’s not really a glaze I think, more of a marinade!
- Melt butter with water in a saucepan
- Once melted, add sugar and bring to boil
- Boil for five minutes with regular stirring, it should thicken to a consistency of melted candy floss on the floor of a sad circus car park.
- Remove from heat and allow to cool for five minutes
- Once cool, add rum and mix to combine into a runny liquid
- Make a ton of holes with a skewer all over the cake whilst in it’s tin
- Pour glaze over cake until standing on the surface of the cake, then allow it to be absorbed
- Repeat the pouring of the glaze and allowing it to soak in until all the glaze is gone. If it’s not disappearing, try more holes. Trust me, this cake will hold all this liquid
- Allow to rest for 30mins to complete absorption
- Turn on to plate
Best served with custard or cream. Equally delicious hot or cold.
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