Description
Super delicious and moist rum bundt cake – great for all rum lovers, but nothin’ for the little ones this time ;)
Ingredients
Scale
For the batter
- 5 oz. (140g) butter, melted
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) rum
- 3 tbsp. vegetable oil
- 1 tbsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 1/2 cup (65g) cornstarch
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1 1/2 + 1/4 cups (300g+50g) sugar
- 6 large eggs, separated
For the rum sauce
- 1/2 cup (120g) butter
- 3/4 cup (150g) sugar
- 1/4 cup (60ml) water
- 1/4 cup (60ml) rum
For the glaze
- 1 cup (130g) confectioners’ sugar
- 2–3 tsp. rum
- some heavy cream (if necessary)
Instructions
- Preheat the oven to 350°F (180°C). Grease a large bundt pan (10-15 cups / 2,4l-3,5l) and sprinkle with some sugar. Set aside. Melt the butter and let cool down again. Separate the eggs – add all of the egg yolks to a large bowl and four egg whites to a separate bowl and set that aside. Use the remaining two egg whites for something else.
- Add the melted butter, buttermilk, rum, oil, and vanilla extract to the bowl with the egg yolks and mix until well combined. Mix the flour with the cornstarch, baking powder, baking soda, salt, and 1 1/2 cups (300g) of the sugar until well combined. Add to the large bowl and mix until just combined. Set aside.
- Whisk the egg whites until foamy, then slowly add the remaining sugar (1/4 cup/50g) while constantly whisking until you get a nice thick and stiff meringue. Add that meringue gradually to the large bowl with the batter and fold in carefully – you want to keep as much air in there as possible. Pour the batter into the prepared bundt pan, smooth out the top and bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Take out of the oven and let cool down a bit on a wire rack.
- While the cake is in the oven, prepare the rum sauce. Add the butter, sugar, and water to a small saucepan and bring to a boil. Let cook for a couple minutes until the sugar has dissolved completely. Take off the heat, add the rum and mix until well combined. Set aside.
- When the cake has cooled a bit, use a skewer and poke holes all over the surface of the cake. Pour about half of the rum sauce on the cake and into that holes. Let the cake absorb the sauce for about 10 minutes, then remove the cake carefully from the bundt pan and place on a serving plate. Brush the cake with the remaining rum sauce and let cool down a bit.
- For the glaze mix the confectioners’ sugar with rum until well combined. If the glaze is too thick, add some heavy cream and mix in. Drizzle the cake with the glaze and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12