Rum Cake

1¾ cup (219 grams) all-purpose or whole wheat pastry flour
½ cup (1.2dl) non-fat or whole-milk dry milk powder
¼ cup + 2 tablespoons (.9dl) cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 stick (½ cup or 112 grams) butter, softened
1¾ cups (388 grams) granulated sugar
½ cup + 3 tablespoons (160ml) canola oil
¾ cup (175ml) milk
4 large eggs
¾ cup (175ml) dark rum (recommended: Tortuga Rum)
1 tablespoon vanilla extract

Rum syrup
1 stick (½ cup or 112 grams) butter
½ cup (120ml) water
¾ cup (166 grams) granulated sugar
¼ teaspoon salt
½ cup (120ml) dark rum

Preheat your oven to 325°F (162°C). Spray a 12 cup bundt pan or 12in round cake tin and set aside.
In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
In a large bowl with an electric mixer or stand mixer, cream the butter and sugar until light and fluffy. Add the dry flour mix to this. It will resemble crumbs.
In the bowl that just had the flour mix, whisk together the canola oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be very thin.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
When there are about 15 minutes remaining on the timer, start the butter rum syrup.
In a large saucepan over medium heat, cook the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally.
Take the saucepan off the heat and stir in the rum (it might bubble).

Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the pan and place the cake back into the pan (you can also line the pan with tin foil, enough that you can after wrap around the cake as this will enhance the flavors). Poke holes into the cake (I used a wooden skewer to do this) and pour the syrup slowly over the cake. Can be kept at room temperature for up to 5 days.

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