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So … I usually make a double batch version of this cake. When I do the double batch – which is pretty much always – I use a commercial-size loaf pan. For a single batch, I tend to favour a bundt pan. I’m going to give you the recipe for a single cake. It calls for half the rum of the one I usually make but it’s a more practical recipe to have on hand. I’ve made this cake from scratch and from a mix to equally good reviews. I’ll provide both recipes here.
Off the top of my head, here are some tips:
*Due to the number of eggs in the recipe, the batter easily overflows, especially in a bundt pan. I recommend erring on the side of caution: under-fill the pan. A cookie sheet underneath the pan can save you some work later on.
*You’re going to invert the cake to serve it so don’t fret how the top looks.
*I’ve been known to use a little rum extract in the cake – both within the batter and in the syrup – but I can’t vouch for the taste, nor economy of using extract. I just have it on hand in the event that there’s not quite enough rum. Extract does NOT, however, replace the real McCoy.
HERE’S WHAT GOOGLE HAD TO SAY ABOUT THE ALCOHOL CONTENT:
Does alcohol burn off when baked in a cake?
Although some of the alcohol cooks off during the baking process,
a reasonable percentage remains for consumption
(after baking for 30 minutes, 35% of the alcohol is still present).
* Use pale, gold or dark or even spiced rum. Do not use white or clear rum.
* This cake tastes even better the next day. I’ve never served it warm, only cold. Warm, however, could be fantastic!
* A dollop of whipped cream pairs well with the cake. Ice cream seems too heavy and wet alongside this moist cake.
I’ve made rum cake from scratch and I’ve made it from a mix. Both are equally satisfying.
Here are both recipes:
Caribbean Style Rum Cake
Old Rubby Rum Cake
Preheat the oven to 350 degrees for shiny or glass pans; 325 degrees for dark or non-stick pans. Grease pans.
Golden (or Yellow) cake mix
Vanilla Instant pudding mix [99 gram (serves 4) package]
4 large eggs
½ cup water
½ cup vegetable oil
½ cup rum
Whip eggs with a mixer until fluffy
Slowly add water, vegetable oil and rum
Continue blending until mixed
Slowly add cake mix and pudding mix. Be sure that mixes are lump free before adding to liquids. Blend on medium speed for two minutes.
Pour batter into the pan. Don’t overfill the pans.
Baking time depends on the pan. A metal bundt pan cake will want to be checked on around the half hour mark. Shallow round pans will need to be checked around the twenty minute mark. Use a skewer to test for doneness and use your own judgement.
¼ pound of butter
¼ cup of water
1 cup of white sugar
½ cup of rum
Put all ingredients in a saucepan and bring to a boil. Turn heat way down and simmer the syrup until it thickens.
Remove cake from the oven. Poke holes over the entire surface with a long skewer. Pour rum syrup over the entire cake while the cake is still hot. Use up all the syrup. Leave cake in the pan until the syrup has settled; ideally, leave cake overnight on the countertop to absorb the syrup.
Invert cake onto a platter to serve. If cake doesn’t release, put a warm, damp cloth over the underside of the cake pan.
Slice and serve with, or without, whipping cream. Pairs exceptionally well with coffee.
Here’s one of my rum cakes, hot out of the oven, about to get doused with rum syrup.