Rum cake || Gâteau au rhum

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.

Preheat the oven to 350°F (175°C).

Grease a bundt cake pan with a pastry brush and dust with dry breadcrumbs.

In a large bowl, mix together the flour, cornstarch, sugar, baking powder, and salt.

In another bowl, combine the eggs, vegetable oil, milk, lemon juice, dark rum, vanilla extract, and rum flavoring.

Combine the dry ingredients with the wet ingredients and beat at medium speed for 1-2 minutes until smooth.

Pour the batter into the prepared bundt cake pan and bake for about 20 minutes.

Rotate the cake, reduce the temperature to 300°F (150°C), and bake for another 20 minutes.

Check for doneness with a toothpick.

For the rum butter sauce, in a small saucepan, cook the butter, water, sugar, brown rum, and vanilla until the sugar dissolves.

After the cake has cooled slightly, poke holes all over the cake with a skewer (at least 20 holes).

Slowly pour the rum sauce over the cake and let it rest for about 10 minutes to absorb the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens