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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 11, 2012

Rum Soaked Bundt Cake (unless you don't like rum, then you have options)

Hubby's friend Nancy is from Puerto Rico and was nice enough to bring me a bottle of rum.  I made this cake and the orange and rum compliment each other nicely.  I used a light rum, but you can use any rum of your choice - including orange rum.  Unfortunately, hubby does not like rum, so I could have made this cake with water wherever it calls for rum.  But then I could not have shared the rum cake with Nancy, could I?  Serves 16.

  1 1/4 Cups Cake Flour                                                            3 Tbl Orange Juice Concentrate
  3/4 Cup All Purpose Flour                                                       5 Large Eggs
  2 Cup sugar                                                                           1/4 Cup Rum
  1 1/2 Tsp baking powder                                                         1/4 Cup Water
  1/2 Tsp baking soda                                                             For the Syrup and Glaze:
  6 Oz Butter                                                                            1/2 Cup Orange Juice Concentrate
  3/4 Cup Vegetable Oil                                                             1 Tbl Butter
  2 Tbl Orange Zest                                                                  2 Tbl Rum
  1/2 Tbl Orange Extract                                                           1 Cup Confectioners Sugar

Heat the oven to 350 degrees F. Butter and flour a 12-cup bundt pan.

Sift the flours, sugar, baking powder, and soda into the large bowl.  Soften butter and add to the flour mixture.  Mix until fine crumbs form.  With a mixer on medium speed, mix in the oil, orange zest, orange extract, water, rum and orange juice. Mix until well combined.  Add the eggs one at a time and then increase the speed to high and whisk the batter until light.  Pour the batter  into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.

While the cake bakes, whisk together in a small bowl the orange juice concentrate, melted butter, rum, and 1/2 cup of the confectioners sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin wooden skewer, poke 100 holes in the cake - make sure to go all the way to the pan. Pour 1/3 cup of the syrup over the cake and let stand for at least 1 hour.  Remove from the pan to a cake plate and cover with lid or plastic wrap.  Cover the remaining syrup with plastic and store at  room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar.  Slice the cake and top with a spoonful of syrup.

1 comment :

  1. I know people who've been rum-soaked, but never food. Hmmmm......gotta try this! (Tom)