Rum Cake {Emphasis On The Rum}

I started drinking coffee again.

I stopped drinking coffee & almost all other caffeine back in December. My weird little body started to get confused about how coffee is supposed to make it feel. Instead of feeling perky and awake, you would find me passed out on the couch within 30 minutes. Coffee = sleep. Why? I don’t know. So I figured, hey let’s try and give it up for a while and reset the system, so to speak. (Not like I did anything else to cleanse my system, if anything I up’d the amount of sugar intake)

I never gave myself an end date to this “coffee break”, I just figured one day I would decide it was ready. That day happened five days ago when I was meandering around Cost Plus (honestly, how amazing is that place) to find they now sell Cafe Du Monde’s coffee!

If you haven’t heard of Cafe Du Monde, you should. It is down in Nawleans (New Orleans), and they serve the best beignets. Don’t know what beignets are? Are you ready? Fried dough, covered in a serious amount of powdered sugar. That paired with a nice cup of coffee with chicory….yum.

So here I am, Day 5, and I feel AWESOME. Go Coffee, go!

In honor of Mardi Gras and the copious amounts of alcohol my friends are enjoying down south, I made you guys a ridiculous rum cake. Seriously. My face was tingling a little after eating a large piece. This is most definitely NOT kid friendly.

Mixer, meet Rum. Rum, meet mixer.

The best part of this cake is when you get a bite with the walnuts. When I make this again, I’m definitely adding more walnuts to the recipe, instead of just as a layer on the top of the cake.

Right out of the oven, pre alcohol syrup soaking.

I don’t think you understand how moist and delicious this cake is. You could dial down the alcohol to water ratio for the syrup that is poured over it, and this would still be an amazing cake. So glad I found this recipe over on Always Order Dessert‘s blog.

Rum Cake {Emphasis On The Rum}

25 minutes

Cook Time: 50 minutes

Yield: 1 Bundt Cake - Serves up to 24 people, depending on size of slice.

Ingredients

    For the cake
  • 1 cup walnuts, chopped
  • 1 1/2 cups granulated white sugar
  • 1 stick (1/2 cup) butter, softened
  • 3 tablespoons + 1/2 cup canola oil, separated
  • 1 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup vanilla instant pudding mix (1 package)
  • 3/4 cup whole milk
  • 4 large eggs
  • 3/4 cup dark rum
  • 1 tablespoon pure vanilla extract
  • For the rum syrup
  • 1 stick (1/2 cup) butter
  • 1/2 cup water
  • 3/4 cup granulated white sugar
  • 1 teaspoon Kosher salt
  • 1/2 cup dark rum

Instructions

  1. Preheat oven to 325 degrees. Butter and lightly flour a bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.
  2. In a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.
  3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and 1/2 cup vegetable oil. Add to the dry mixture and mix well until combined.
  4. Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.
  5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.
  6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, rum, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over.
  7. Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for preferably 8 hours (I flipped mine after 3 and it was good). Invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

Notes

Recipe from Always Order Desserts

Enjoy!

Madeline

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1 Comment

  1. I had that issue with Coffee a few months ago too 🙂 Cuz i think I was drinking too much of it and my body just got immune to it, so now after not having it for a few months I feel better too and coffee is finally working again WOO HOO! Glad i”m not the only one who had this issue hehe

    The rum cake looks great ~ I love how its so moist!!! Thanks for sharing!

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