Caribbean Buttered Rum Cake
Author: 
Recipe type: Dessert
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Dry Cake Mix:
  • 2 cups flour
  • 1½ cups white sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ cup butter, cut into pieces (about 1cm
  • 3 Tbsp vegetable oil
Cake Batter:
  • ½ cup chopped walnuts
  • 1 103-g package instant vanilla pudding mix
  • ½ cup milk
  • 4 eggs
  • ½ cup golden rum
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
Buttered Rum Syrup:
  • ½ cup butter
  • ¼ cup water
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ½ cup golden rum
Instructions
For the Dry Cake Mix:
  1. In a large bowl, combine Dry Cake Mix ingredients.
  2. On low speed, combine ingredients until the mixture is the consistency of sand, and all particles are generally the same size.
  3. This mix can be made ahead and stored for up to 3 months in the refrigerator.
For the Cake Batter:
  1. Preheat oven to 325F.
  2. Grease a large Bundt pan (12-cup capacity).
  3. Sprinkle chopped nuts onto bottom of the pan.
  4. Place dry cake mix, pudding mix, milk, eggs, rum, vegetable oil, and vanilla in a large bowl. Combine on slow speed until just mixed, about 30 seconds.
  5. Increase the mixing speed to medium and beat for 2-3 minutes, until the batter is smooth and cream-coloured. Scrape down the bowl halfway to make sure everything is well incorporated.
  6. Scrape the cake batter into the prepared Bundt pan. Bake for about 55 minutes or until a wooden skewer inserted into the cake comes out clean.
  7. Remove the cake from the oven and place on cooling rack while you make the Buttered Rum Glaze.
Buttered Rum Syrup:
  1. Combine butter, water, and sugars in a small saucepan. Bring to a boil over high heat.
  2. Turn the heat down and simmer until sugar is dissolved and syrup thickens, about 5 minutes.
  3. Remove the pan from the heat and stir in the rum.
  4. While the cake is cooling in its tin, brush the cake with the syrup until the syrup is all used up.
  5. Let the cake cool completely before turning it out onto a platter, although it's best if you let it sit for a few hours to fully absorb all the syrup.
Recipe by Kiku Corner at https://www.kikucorner.com/2015/03/31/caribbean-buttered-rum-cake/