Caribbean Rum Cake
Not just for the holidays matey!
Ingredients
1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1-1/2 cups granulated sugar
3.4 oz. box instant vanilla pudding mix (unprepared)
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/2 cup neutral flavor vegetable oil
1/2 cup room temperature milk, any kind
4 large eggs, room temperature
1/2 cup rum, can be plain or spiced
2 teaspoons vanilla extract
1/4 cup almond flour for dusting pan, optional
Syrup Ingredients
8 tablespoons (1/2 cup or 1 stick) unsalted butter, room temperature
1/4 cup water
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup rum, can be plain or spiced
1/2 teaspoon vanilla extract
Cake Directions
1. Preheat the oven to 325°F. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a large mixing bowl, and mix at medium speed until thoroughly combined and the mixture looks sandy.
2. Beat in milk, then beat in the eggs one at a time, scraping sides of bowl occasionally.
3. Stir in the rum and vanilla.
4. Spray a 10- to 12-cup Bundt pan with cooking spray. Sprinkle the inside of the pan with almond flour (if using) and turn the pan to coat evenly. Shake out excess. Pour batter into the prepared pan and level with a spatula.
5. Bake the cake for 55 to 65 minutes. Cake is done when cake tester or skewer inserted into center comes out clean. Remove cake from the oven.
6. Leave the cake in pan to cool slightly while you make the syrup.
Syrup Directions:
1. Combine the syrup ingredients, except vanilla in small heavy-bottomed saucepan. Bring to a rapid boil then reduce to simmer and cook (without stirring) for about 5 to 8 minutes. Syrup should thicken slightly. Remove from the heat and stir in vanilla.
2. Use a long skewer to poke holes all over the cake. Pour about half of the syrup over the cake (still in the pan). Allow the syrup to soak in, then keep adding and allowing to soak in until all the syrup is used.
3. Loosely cover pan with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. Remove the cake from oven, and tip it onto the serving plate.
4. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
Variations
- Delicious topped with fresh fruit and whipped topping. Or dust with powdered sugar.