Rum cake has always been a FAVORITE of mine but I’ve never truly found a recipe that makes my taste buds happy. I’ve baked cake after cake, tried recipe after recipe, and nothing compared to the rum cake I’d order at a local Las Vegas restaurant–sadly, that restaurant is now closed.
So one Saturday morning while channel surfing, I came across Damaris Phillips making her HOT BUTTERED RUM CAKE on the Food Network and I knew instantly that it was my jam–I gathered the ingredients and away I went to bake!
IT DID NOT DISAPPOINT!
The recipe I’m posting below contains my adaptation of the original, so you’re more than welcome to click the link above to see the differences between the two.
-Nonstick cooking spray for the bundt pan
-1 ½ cups of chopped pecans
-1 ¾ cups all-purpose flour
-1/2 cup dry powdered milk
-6 tablespoons of cornstarch
-4 teaspoons baking powder
-1 teaspoon salt
-1/2 cup (1 stick) unsalted butter, softened
-1 ¾ cups granulated sugar
-3/4 cup milk
-3/4 cup dark rum (like Captain Morgan or Bacardi)
-1/2 cup plus 3 tablespoons vegetable oil
-1 tablespoon vanilla extract
-4 large eggs (or 5 small eggs) at room temperature
Buttered Rum Sauce Ingredients:
-½ cup (1 stick) unsalted butter
-1/2 cup honey
-3/4 teaspoon ground cinnamon
-1/4 teaspoon all spice
-1/4 teaspoon salt
-1/4 cup dark rum
Preheat oven to 325 degrees and make sure your rack is in the center of the oven.
Spray your Bundt pan with non-stick cooking spray (I like coconut oil or vegetable oil) and then place the chopped pecans in the bottom,
Combine ALL the dry ingredients in a mixing bowl and set aside. I like to sift them together. *NOTE* The dry powdered milk CANNOT be sifted because it’s too large to fit through the sifter’s mesh so just pour it inside.
Cream together the butter and sugar in either a stand mixer or with a hand mixer.
Add the DRY ingredients into the bowl with the fluffy butter and sugar mixture. You’ll know its combined when it looks like a crumb topping.
In another bowl, wisk together the vegetable oil, rum, eggs, milk and vanilla.
SLOWLY a pour the wet ingredients into the “crumb” mixture!!! If you don’t pour it in slowly you’ll get a lumpy batter and you’ll never be able to get rid of the lumps. The batter is ready when it looks like THICK crepe batter.
Pour the batter into the Bundt pan and bake for 50-60 minutes. The cake will be done when a wooden toothpick or is inserted into the middle of the cake and it comes out clean and the top is a golden brown.
Let the cake cool for 10 minutes and then invert it onto a wire rack. Wash and dry the Bundt pan and then return the cake to the pan. Once the cake has returned to the Bundt pan, poke holes all over the bottom of the cake with a wooden toothpick or a wooden kabob stick, and then slowly pour the Buttered Rum Sauce all love the bottom of the cake.
Allow the cake to fully cool in the Bundt pan and then invert the cake onto your decorative cake plate of choice. Slice and ENJOY!!!
MY SPECIAL NOTES:
-I doubled the Hot Buttered Rum Sauce recipe and used half to pour into the bottom of the cake while it’s in the Bundt pan as I described above and I used the other half to drizzle on the top of the cake once I had placed it on my decorative cake plate. I definitely was going for that distinctive RUM taste!
PRODUCTS I USE: