Rum Cake

dark rum

🥗Healthier: rum extract

💰Cheaper: spiced rum

Rum extract provides flavor without alcohol, while spiced rum can be more affordable.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index, while brown sugar is often less expensive.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and nutrition, while raisins are a budget-friendly alternative.

Sift together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1.5 teaspoons of baking powder in a bowl and set aside.

In a stand mixer, cream together 113 grams of unsalted butter until slightly fluffy.

Add 2 cups of granulated sugar and 120 mL of vegetable oil to the mixer and mix on high for a few minutes until fluffy.

Break 4 large eggs into a bowl and add them one at a time to the mixer while it’s running, allowing each to incorporate before adding the next.

Scrape down the sides of the mixer to ensure everything is mixed well.

Add 2 teaspoons of vanilla extract and 3/4 cup of dark rum to the mixture.

Add 120 mL of buttermilk to the mixture, alternating with the dry ingredients, mixing on low speed until combined.

Finish mixing by hand to ensure no dry ingredients remain at the bottom of the bowl.

Prepare a bundt pan with baking spray to prevent sticking.

Pour the batter into the bundt pan, shaking it gently to remove any air bubbles.

Bake at 325°F for about 65 minutes, or until a skewer comes out clean from the center.

While the cake is baking, prepare the rum sauce by melting 70 grams of butter in a small pot over medium heat.

Add 1/4 teaspoon of salt, 1/4 cup of granulated sugar, and 1/4 cup of packed brown sugar to the melted butter and whisk until the sugar is melted and the mixture is homogenous.

Bring the sauce to a boil and let it boil for 4-5 minutes until it thickens and reduces.

Once the cake is done, let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Drizzle half of the rum sauce over the cooled cake slowly to allow it to penetrate the cake.

Brush the entire cake with the remaining rum sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens