Jamaican Rum soaked Cake | Rum Cake

Start with unsalted butter at room temperature in a bowl and cream until smooth.

Add white sugar to the creamed butter and continue mixing until light and fluffy.

In a separate bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt, whisking everything together.

Scrape down the sides of the butter and sugar mixture to ensure thorough mixing.

Add vanilla extract to the butter and sugar mixture.

Add whole eggs one at a time, mixing well after each addition, followed by the egg yolks.

Add oil to the mixture and mix until combined.

Alternate adding the dry ingredients with buttermilk, starting and ending with the flour mixture, mixing until just combined.

Preheat the oven to 350 degrees Fahrenheit for about 30 minutes before baking.

Pour the batter into a prepared pan (bundt, loaf, or round tin) and bake at 350 degrees Fahrenheit for 35 minutes.

To make the rum butter sauce, melt butter in a pot, then add white and brown sugar, stirring until dissolved.

Add salt and a little water to the melted butter and sugar mixture, then bring to a simmer.

Once simmering, add some rum and cook for about a minute before adding more rum for stronger flavor.

Check the consistency of the sauce by coating the back of a wooden spoon; simmer longer if a thicker sauce is desired.

After the cake is baked, perform a skewer test to ensure it comes out clean.

Poke holes in the top of the cake and pour the rum butter sauce over it to soak through.

Let the cake cool before flipping it out of the pan to avoid breaking.

Drizzle additional rum sauce over the cooled cake or serve it on the side.

Equipment Needed

Spice Level: