Allow the glaze to cool slightly before glazing the cake. Bake cake anywhere between 275- 300 degrees for 90 minutes. Allow the cake to absorb the glaze and then repeat until the glaze is gone. Use a long skewer to poke holes all over the cake. Because of this, use caution and alert any guest who wishes to avoid alcohol. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same. Allow the syrup to soak in, then repeat again and again until all the syrup is used. Not only is the alcohol used for cocktails, but it is also used for preserving and cooking, too. Looking for a gluten-free version of this recipe? You will make it in a Bundt pan so it will be able to soak up the delicious glaze made from Bacardi dark rum. Pour the batter into the prepared Bundt pan. Remove the sugar mixture from the heat and stir in the rum. Get easy-to-follow, delicious recipes delivered right to your inbox. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum glaze. Freeze for longer storage, up to 1 month. The Spruce Eats uses cookies to provide you with a great user experience and for our, Bacardi Rum Cake: The Only Cake That Gets Better With Age, Easy Fresh Blueberry Cake With a Cake Mix, 28 Easy Cake Recipes That Anyone Can Bake, Basic Vanilla Cake Glaze With Flavor Variations, Introduction to Latin Caribbean Culinary Tastes, What to Use to Make a Ring Cake With No Bundt Pan. King Arthur Baking Company, Inc. All rights reserved. https://www.keyingredient.com/recipes/173801850/caribbean-rum-cake For a less "rummy" cake, one with a more standard cake texture, make and use just half the amount of syrup. I first tried this yummy dessert while traveling the Caribbean on a cruise many moons ago, and I’ve been hooked ever since. If you’ve ever traveled to the Caribbean, you’ve probably come across a slice of rum cake during your trip. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc. Want to omit the pudding mix? When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. This cake is a delicious clone of the dense rum cakes you’ll find in Italian-American markets during the holidays. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking. 2020 10 oz fl or 300 ml Dark Rum. Mix by hand or an electric mixer until the batter is ... Pour the batter into the prepared Bundt pan. Copyright © Facebook Instagram Pinterest Twitter YouTube LinkedIn. Remove the cake from the oven. Using the full amount of syrup in the recipe will make a traditional rum-soaked rum cake, one that's incredibly moist. Here’s how: King Arthur Unbleached All-Purpose Flour - 3 lb. Bake the cake for 50 to 60 minutes. To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Spritz a 10- to 12-cup Bundt pan with cooking spray. Yes, there’s a lot of rum in it, and it's definitely not for those avoiding alcohol. Serve the rum cake as is or with a scoop of vanilla ice cream or a dollop of freshly whipped heavy cream. Slowly bring the sugar and butter mixture to a light boil and cook for 5 minutes, constantly stirring. Instead, try a piece of dry uncooked spaghetti. In a large bowl, combine cake mix and pudding mix. Invert the cake onto a wire rack and let it cool completely. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) While the rum added to the cake batter has the alcohol cooked off, leaving the rum flavor, the rum glaze retains most of the alcohol. Bundt cakes can be difficult to test properly with a short toothpick. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Leave the cake in the pan to cool slightly while you make the syrup. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. Rum was a driving factor behind the Caribbean’s economy, history, and culture. But the incredibly moist texture and rich flavor are deeply satisfying. 9 oz or 250 g Dried Fruit (raisins sultanas,cherries etc) zest 1 lemon. This easy Caribbean rum-soaked cake recipe starts with a yellow cake mix and instant pudding. Beat in the milk, then beat in the eggs one at a time. Spritz a 10- to 12-cup Bundt pan with cooking spray. all-purpose flour, baking powder, salt, baking soda, unsalted butter and 6 more. 3.4-ounce box instant vanilla pudding mix (not sugar-free)*, 8 tablespoons (113g) unsalted butter, softened. Almost every major Caribbean island group produces its distinct style of rum. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If you’ve ever traveled to the Caribbean, you’ve probably come across a slice of rum cake during your trip. The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Mix by hand or an electric mixer until the batter is smooth. About Caribbean rum cake. In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and 1/2 cup dark rum. 8 oz or 250 g Butter cubed. Thoroughly grease and flour a Bundt pan and set aside. Caribbean rum cake is a dessert that always reminds me of vacation. 8 oz or 225 g Dark Brown Sugar. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum … You can; your cake will be a bit less sweet, and somewhat drier.

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