Rum bundt cake with butter rum glaze
Preppy Kitchen · ♥ 6.5K likes · 216.1K views · 15 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 440 g cake flour
- 1½ tsp baking powder
- ¾ tsp salt
In a large bowl whisk the cake flour (weighed, or spooned and levelled, never packed), baking powder and salt until fully distributed.
- 170 g unsalted butter
- ¼ cup veggie oil
- 400 g granulated sugar
In a mixer bowl beat the softened butter, the vegetable oil and the granulated sugar on medium about five minutes until light and fluffy.
Butter plus oil for a soft cake
- 2 whole egg yolks
- 3 whole eggs
Add the two yolks slowly, then the three whole eggs one at a time, cracking each into a separate bowl first. Scrape down the bowl.
Adding yolks and eggs
- 2 tsp vanilla
- ¾ cup dark or spiced rum
- ½ cup milk
Mix in the vanilla. Combine the rum and the milk.
Vanilla, rum and milk
On low, add the dry mixture in three parts alternating with the rum-milk in two, starting and ending with dry; finish by folding with a spatula until just mixed.
- baking spray
Grease a 12-cup bundt pan well with baking spray, brushing any pooled spray up the sides, or butter and flour it.
Preparing the bundt pan
Pour in the batter, swoosh out air bubbles with the spatula and level; tap on the counter or run a skewer through.
- 6 tbsp butter
- salt
At the 50-minute mark start the glaze: melt the butter in a medium saucepan over medium heat with a big pinch of salt.
- 2 tbsp water
- ½ cup sugar
- ¼ cup rum
Add the sugar and water, stir to combine and bring to a boil. Stir in the rum and cook 2 to 3 more minutes, stirring occasionally, until it thickens slightly; keep warm in the pot.
Poke the hot cake all over with a skewer. Pour over half the glaze and let it soak 15 minutes.
Poking and soaking the cake
Invert onto a cake plate. Spoon or brush the remaining glaze over the cake slowly so it soaks in.