Recipe Index

Ingredients

• 2 cups cake flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups granulated sugar (divided)
• ½ cup unsalted butter (melted)
• ¼ cup vegetable oil
• ½ cup buttermilk
• ½ cup rum
• 1 tablespoon vanilla
• 4 large eggs (separated)
• ½ cup unsalted butter
• ¼ cup heavy cream
• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup rum
• dash salt

Method

1. Heat the oven to 325°F, coat a Bundt pan thoroughly with baking spray or shortening, and dust its inside lightly with granulated sugar.
2. Sift the cake flour, baking powder, salt, baking soda and 1¼ cups of the sugar together in a mixer bowl.
3. Mix the melted butter, buttermilk, vegetable oil, rum, vanilla and the egg yolks from the separated eggs in a small bowl.
4. Whip the egg whites to stiff peaks with the remaining ¼ cup sugar added gradually once they turn foamy.
5. Stream the butter mixture into the flour on low, mix briefly, fold in half the whites and then the rest, and pour the batter into the Bundt pan.
6. Bake for 45 to 50 minutes until a toothpick emerges completely clean, then cool the rum cake for 10 to 15 minutes in its pan.
7. Boil the butter, heavy cream, both sugars, rum and salt together for 4 minutes, poke holes across the exposed base of the warm cake, pour over half the syrup, rest it 5 to 10 minutes, turn the cake out, and pour the remaining syrup over the top.

Prep: 35 min · Cook: 50 min · Total: 85 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data